Summary
If you’re a fan of strawberry rhubarb pie then you’re going to love this simple-to-prepare Sheet Pan Strawberry Rhubarb Crisp. All you need are two bowls, a baking sheet, some mixing utensils and a hungry belly ready to taste test as soon as it comes out of the oven. It’s even more glorious when it’s paired with vanilla nice cream!
Ingredients
Directions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, toss together the strawberries, rhubarb, maple syrup or date paste, arrowroot starch, lemon juice, and salt, if using. Spread out evenly on the parchment-lined baking sheet. Set aside.
Make the topping: In the same large mixing bowl that you used for the fruit, add the oats, almond meal, oat flour, baking powder, and salt, if using. Stir well to combine.
In a small bowl, add the mashed banana, maple syrup, plant-based milk, and vanilla extract. Mix well.
Add the wet banana mixture to the dry ingredients. Mix well to form a dough.
With clean hands, crumble the dough on top of the strawberry mixture (the crumble will be moist so it may not exactly “crumble” on top. Basically, you’re placing pieces of the crumble along the top to make your crumble topping).
Bake for 30 minutes or until the top is golden brown.
Chef's Notes
Substitutions
Substitute any two fruits (or one single) fruit that is in-season or that you have on hand for the apples and pears.
Substitute unsweetened applesauce for banana.
Whole-food sweetener
Use date paste in place of maple syrup.
Flour-free
Use whole oats, ground into a meal or whole almonds, ground into a meal (or a combination of the two) as a substitute for oat flour.
Prep Ahead
Prepare the topping ahead of time and store in an airtight container in the refrigerator for up to two days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven at 350 degrees F for 10–15 minutes.
