Happy Saturday, everyone! I love strawberry rhubarb pie SO much! So, my mom and I went shopping for ingredients to make a crisp. She is vegan, so we did make it vegan. I don’t think there’s a difference, other than no dairy! It tastes just as good!
Preheat oven to 350 degrees. Grease an 8×8 inch square baking pan with vegan butter.
Filling: In a large bowl, mix together: 3 cups hulled and quartered strawberries 1 large stalk of rhubarb sliced into one-inch pieces 2 teaspoons corn starch 1/2 cup white sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1 pinch of sea salt into the greased pan.
Topping: In a separate bowl, mix together: 1 cup unbleached flour 3/4 cup rolled oats 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 cup hemp seeds (Optional, but if you’re looking for extra protein, i would recommend this!) 1/4 teaspoon sea salt into a bowl.
Once mixed, add 1/2 cup vegan butter into ingredients, and mix until crumbly. Sprinkle topping loosely over filling, covering the mixture. Bake at 350 degrees for 40-45 minutes, until fruit is soft and topping is light brown. Enjoy!!
Thanks for reading the first recipe on Studio Josie! I hope there are many more to come! If you happen to make this, post a picture on Instagram and tag me so I can see your creation! 🙂 If you have any questions or comments on the recipe, leave it down below! I would love to hear from you. Have a great weekend! PS, thank you to my mom for helping with the recipe! xoxo, Josie