Vegan Strawberry Rhubarb Crumble
This vegan strawberry rhubarb crumble is so simple to make, and hard to mess up! And I promise no one will know it's vegan.
- Prep time
- 29 min
- Cook time
- 1 hr 7 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds fresh strawberries (hulled and cut in half (quarter any large ones))
- 12 ounces fresh rhubarb (cut into half-inch pieces)
- Zest from 1 medium orange
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- Seeds from half a vanilla bean (optional)
- 2 tablespoons cornstarch
- ¾ cup granulated sugar ((165 grams))
- Pinch of kosher salt
- 1 cup all-purpose flour ((130 grams))
- ¼ cup granulated sugar ((55 grams))
- ¼ cup lightly packed brown sugar ((50 grams))
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup cold (unsalted vegan butter, cut into half-inch pieces (113 grams))
- 4 ounces pecans (chopped into small pieces (optional))
Instructions
- 1
Preheat oven to 375°F and set one rack to the middle position.
- 2
Make the filling: To a large mixing bowl, add strawberries, rhubarb, orange juice and zest, vanilla bean seeds and extract, cornstarch, sugar, and salt.
- 3
With a rubber spatula or wooden spoon, toss the ingredients together until the fruit is evenly coated and the sugar begins to dissolve. Set aside.
- 4
Make the topping: To a food processor, add flour, granulated and brown sugars, baking powder, and salt. Pulse the food processor just until the ingredients are combined and no lumps remain.
- 5
Add the vegan butter, spacing out the cubes over the dry ingredients as best you can.
- 6
Continue pulsing until the mixture starts to clump together and you see crumbles forming. Add the pecans and pulse just until they are evenly distributed.
- 7
Grease a 9-inch square tin or other 2/2.5-quart baking dish with baking spray or more vegan butter.
- 8
Give the fruit mixture a few final stirs to incorporate any juice that has accumulated at the bottom of the bowl. Dump the mixture into the baking dish.
- 9
Crumble the topping over the fruit. (Using your hand to clump the topping together, and then breaking it into smaller pieces works great for picture-perfect crumbles.)
- 10
Bake for 50 to 55 minutes, or until the topping is deep golden brown and the filling is bubbling up through the crumbs.
- 11
Let the crumble cool on a wire rack for about at least 15 minutes before serving.