This is the ultimate lazy girl’s crisp. It’s rustic and fuss-free and utilizes fresh OR frozen fruit, whatever you happen to have on hand. It also requires just 8 ingredients total and is entirely vegan and gluten free. Huzzah! The magic begins by adding your fruit to a buttered baking dish and tossing with a bit of sugar. Because we’re using rhubarb and raspberry – two relatively neutral and tart fruits – I find this step essential. Otherwise the fruit will lack some flavor and that sweetness you’re going for with a crisp. For the crisp topping, we’re working with oats and nuts! This recipe is adapted from my Nectarine Strawberry Crisp – another must try this summer. Almond meal, crushed pecans and rolled oats make up the base while vegan butter (or olive oil) bring moisture and brown sugar a touch of sweetness. Into the oven it goes for 45 minutes to 1 hour and it’s ready! Invite friends over immediately and dig in. This crisp is perfect for summer. It’s Packed with fruitPerfectly sweetHeartySlightly TartNuttyStudded with oatsSimple and fuss-free& Healthy enough for brunch or a late-night dessert It’s also extremely customizable. If you don’t have pecans, sub walnuts or extra almonds. If you don’t have vegan butter, sub olive oil. And if you can’t get your hands on rhubarb or raspberries, use whatever summer fruit you can get your hands on (blueberries and blackberries would be a lovely combo). Of course, what would a crisp be without ice cream? Tune back in this weekend for yet another ultra creamy, entirely vegan ice cream recipe that’s going to blow your mind. Cheers!
