This Vegan Strawberry Rhubarb Crisp is the perfect spring and summer dessert! Bake strawberries and rhubarb to create a sweet and tart filling and top with a perfectly crispy oat topping that will have everyone reaching for more!
The crisp topping is made with oats, almond flour, coconut flour, turbinado sugar, cinnamon, and vegan butter. Serve this with vegan vanilla ice cream for the perfect treat for Memorial Day or the Fourth of July!
I am so excited to share this Vegan Strawberry Rhubarb Crisp recipe with you! I think you'll love the combination of flavors. It's perfect for a springtime treat.
Do you love the taste of strawberry and rhubarb together? Well, wait until you try this vegan version of a strawberry rhubarb crisp! It's just as delicious as the classic, but without all the cholesterol and dairy. Best of all, it's gluten-free, so that everyone can enjoy it.
I love how the sweetness of the juicy fresh strawberries complements the tart rhubarb. This simple crisp is delicious by itself or with dairy-free ice cream on top!
Pies are delicious, but they're not as forgiving or easy to make as a crisp. Who doesn't love a fruit crisp fresh out of the oven?
What is turbinado sugar?
Turbinado sugar is raw sugar and looks a lot like brown sugar, but the crystals are less processed, resulting in larger, coarser, crunchier granules and a higher molasses content.
Turbinado comes from the first pressing of sugar cane. The resulting cane juice is boiled once; this boiling causes sugars to crystallize. Then the crystals are whirled in a centrifuge to spin off excess moisture, and voilà, turbinado sugar is created.
Because of the large and coarse grains, turbinado makes a lovely finishing sugar, meaning it's usually sprinkled on top of desserts for a special gourmet touch.
However, I like it in this recipe because it contributes to the crunchiness of the crisp topping. I find that it works nicely with the fruit filling also.
What is a crisp?
Perhaps you are wondering the difference between a cobbler, a crisp, and a crumble?
Crisps typically have oats in the streusel topping; crumbles do not. Cobblers are fruit desserts with a sweetened biscuit topping that resembles cobblestones once baked.
Here are the ingredients you'll need to make this recipe, free of animal products.
- Organic turbinado cane sugar - since the granules are larger, they contribute to the crunchiness of the crisp. You can substitute with coconut sugar, date sugar, or organic cane sugar (to ensure it's vegan). Increase the amount of sugar to ¾ cup if using 4 cups rhubarb and 2 cups strawberries, or to your taste.
- Arrowroot powder for thickening the fruit mixture.
- Rhubarb - I love tart rhubarb.
- Organic Strawberries - Sweet strawberries are the best.
- Fresh lemon juice - don't use concentrate; it's not the same.
- Vanilla extract - this is a classic for flavor.
- Gluten-free rolled oats - oats are a must for a crisp!
- Vegan butter, chilled and cubed.
How to make this Vegan Strawberry Rhubarb Crisp
Preheat the oven to 375°F and butter a deep-dish 9-inch pie dish, a 9-inch cast-iron pan, or an 8x8-inch square dish. If you prefer individual portion sizes, bake the crisp in eight individual ramekins.
Prepare the ingredients so they're all ready to go. Wash the fruit in a colander, drain it, gently dry it, and cut into ½-inch pieces.
- Preheat the oven to 375°F. Grease a 9-inch deep-dish pie plate or 8 x 8-inch baking dish.
Add strawberries, rhubarb, arrowroot powder, lemon zest, lemon juice, turbinado sugar, and vanilla extract in a large bowl. Combine and let sit for 20 minutes.
In a medium bowl, combine rolled oats. almond flour, coconut flour, turbinado sugar, cinnamon, and salt. Add vegan butter and rub it into the dry mixture between your fingers.
Place the fruit mixture in the buttered baking dish.
Top the fruit mixture with the crumb topping mixture in the baking dish.
Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling at the edges of the baking dish. If you baked this crisp in individual ramekins, check for doneness at 20 minutes. Let it rest for 20 minutes before serving.
Serve with vegan vanilla ice cream if desired!
Gluten-free: To make sure this recipe is gluten-free, use gluten-free rolled oats.
Almond flour or coconut flour: Replace with gluten-free oat flour. Make oat flour by pulverizing it in a blender.
Turbinado sugar: You can use coconut sugar, organic cane sugar, organic brown sugar, or date sugar.
Arrowroot powder - Use organic cornstarch instead.
Vegan butter - Use coconut oil instead.
Coconut flour - You can substitute chopped pecans or walnuts.
Strawberries: Try this recipe with blackberries, raspberries, mixed berries, and peaches; it's easily adaptable. You can make this crisp with all rhubarb if you like!
Rhubarb: Replace with peaches, plums, mixed berries, raspberries, or blackberries.
Lemon zest/lemon juice: Use orange zest/orange juice.
Vanilla extract: Use almond extract.
Adjust the amount of sugar to your taste. The amount of sugar needed depends on the fruit and how sweet it is.
How to serve
- This easy vegan strawberry rhubarb crisp is delicious all by itself or with non-dairy vanilla ice cream.
- Top it with fresh berries and whipped coconut cream.
Refrigerate leftovers for up to 3 days.
To enjoy this vegan strawberry rhubarb crisp for breakfast; leave it on the counter for 30 to 60 minutes first to get it to room temperature.
For a warm crisp for breakfast, reheat it in the oven at 350°F for 20 minutes.
You can make this crisp with blueberries, blackberries, peaches, raspberries, or plums. As long as you have 6 cups of fruit, you can't go wrong!
Then you can make a rhubarb crumble if you have 6 cups of rhubarb! You will likely need more sugar to balance the rhubarb's tartness.
You can make the crisp topping ahead of time and freeze it for up to 3 months. I recommend baking the crisp right before you plan to eat it.
Yes, you can make this crisp with frozen fruit; there is no need to thaw it first. Bake for 10 minutes longer.
If you make this recipe, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me! Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
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Vegan Strawberry Rhubarb Crisp
- deep dish 9-inch pie plate
- Large and medium mixing bowls
- chef's knife
For the filling
- 3 cups strawberries cut into ½- inch pieces
- 3 cups rhubarb cut into ½-inch pieces
- 3 tablespoons arrowroot powder or organic cornstarch
- 1 teaspoon lemon zest or orange zest
- 1 tablespoon fresh lemon juice or orange juice
- ½ cup turbinado sugar or coconut sugar, organic cane sugar, or date sugar
- 1 teaspoon vanilla extract
For the crumb topping
- 1 cup gluten-free organic rolled oats
- ½ cup almond flour or rolled oats or oat flour
- ½ cup coconut flour or coarsely chopped pecans or walnuts
- ½ cup turbinado sugar or coconut sugar, organic cane sugar, or date sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 6 tablespoons vegan butter slightly softened, cut into cubes, plus extra for greasing the baking dish, or virgin coconut oil
- Vegan vanilla ice cream optional, for serving, or whipped coconut cream
- Preheat oven to 375°F. Grease a 9-inch deep dish pie plate or 8 x 8-inch baking dish.
- In a large bowl, add strawberries, rhubarb, arrowroot powder, lemon zest, lemon juice, turbinado sugar, and vanilla extract. Combine and let sit for 20 minutes.
- In a medium bowl, combine rolled oats. almond flour, coconut flour, turbinado sugar, cinnamon, and salt. Add vegan butter and rub it into the dry mixture between your fingers.
- Place the fruit mixture in buttered baking dish.
- Top the fruit with crisp topping mixture in baking dish.
- Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling. Let rest for 20 minutes before enjoying. Top with vegan vanilla ice cream, if desired.
- You can bake this crisp in individual ramekins for 20 minutes.
- You can make the crisp topping ahead of time and freeze it for up to 3 months.
- Refrigerate leftovers for up to 3 days. You can eat room temperature the next day, leave it on the counter for 30 to 60 minutes first. To reheat, place in the oven at 350°F for 20 minutes or until heated through.
- Because rhubarb is quite tart and the strawberries were not very sweet, I added more sugar. Adjust the amount of sugar to the fruit and your taste.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.