Without a doubt, crisp is my favourite dessert. It is ridiculously simple and oh so tasty. This recipe in particular is a family favourite because my mom always grows fresh rhubarb in our garden. Plus, who doesn’t love buttery and sugary oats. Full disclosure. My brother and I used to eat sugar, melted butter and oats in a bowl for breakfast on weekends. Those were my fat days. Somewhere around the time when I would eat one or two Cookies & Cream chocolate bars for lunch at school. Yikes! But I digress.
Any type of crisp is great for a dinner party or a potluck and this one in particular screams summer BBQ.
3 c. fresh strawberries, halved
3 c. fresh rhubarb, roughly chopped into 1/2 inch pieces
1/3 c. agave nectar
2 c. rolled oats
3/4 c. Earth Balance, melted
1/2 c. brown sugar
1 tsp. cinnamon
1 tsp. vanilla
Preheat the oven to 350°F.
In a medium sized casserole dish, mix the strawberries, chopped rhubarb and agave nectar until the fruit is coated. The one I use is a hand me down from my grandma so I’m not 100% sure of the official size. It seems to be around 8 cups.
In another medium bowl, mix the rolled oats, melted Earth Balance, brown sugar, cinnamon and vanilla. The oats should stick together in clusters and be coated in butter. Pour the crisp topping over the fruit.
Bake for 1 hour, covered, until the fruit is bubbling and the oats are golden brown. Serve warm with a big old scoop of vegan ice cream. Try Luna & Larry’s Coconut Bliss ice cream.