This Vegan Gluten-free Strawberry Rhubarb Crisp is perfect for using the fresh rhubarb and strawberries available in the spring and summer. This easy-to-make crisp is delicious by itself or with vegan ice cream on top!
Rhubarb season is brief in Tucson. Luckily, we spotted fresh rhubarb at the store last month - life happens, and I meant to get this recipe up earlier. So here it is before summer is in full swing!
I knew I had to create a vegan strawberry rhubarb crisp recipe. 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?
This vegan fruit crisp is sweetened with unrefined raw turbinado cane sugar. The crisp topping is made with gluten-free oats and coconut flour, so it's healthier than versions made with refined white flour. Plus the topping perfectly complements the juicy strawberries and rhubarb.
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 with the fruit filling also.
What is a crisp?
Perhaps you are wondering what the difference between a cobbler, a crisp, and a crumble is? Crisps typically have oats in the streusel topping; crumbles do not. To learn more about crisps, check out this Kitchn post.
- 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 granulated 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, or organic cornstarch powder
- Rhubarb - if you don't have rhubarb, try peaches or plums.
- Strawberries - I used 4 cups in this recipe, although if I have lots of rhubarb, I will use more rhubarb and less strawberries. You need a total of 6 cups of fruit. Mix it up however you like!
- Fresh orange juice or lemon juice - don't use concentrate, it's not the same.
- Vanilla extract - this is a classic, or use almond extract instead.
- Gluten-free rolled oats - oats are a must for a crisp!
- Almond flour - you can substitute more oats if you wish
- Coconut flour - you can substitute chopped pecans or walnuts
- Plant-based butter, chilled and cubed, or virgin coconut oil
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.
Make the rhubarb and strawberry filling:
- In a large bowl, add the strawberries, rhubarb, ½ cup turbinado sugar, orange zest, and vanilla extract.
- Combine the orange juice and arrowroot powder, and stir it into the fruit.
- Place the fruit mixture in your buttered baking dish and let it sit for 20 minutes.
While the fruit mixture is resting, make the topping:
4. In a medium bowl, combine the rolled oats, almond flour, coconut flour, turbinado sugar, vegan butter, cinnamon, and salt.
5. Add the butter and rub it into the dry mixture between your fingers.
6. Place the topping on the filling in your baking dish.
7. Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling. If you baked this crisp in individual ramekins, check for doneness at 20 minutes. Let it rest for 20 minutes before serving.
♻️ Variations & Substitutions
Try this recipe with blackberries, mixed berries, and peaches; it's easily adaptable. Remember to adjust the amount of sugar to your taste. The amount of sugar needed depends on the fruit and how sweet it is.
Feel free to substitute the ingredients listed with what you have on hand; this recipe is forgiving. I typically have various flours, sugars, plant-based milk, salt, etc., in my pantry. That's how this recipe came about.
This easy vegan strawberry rhubarb crisp is delicious all by itself or with non-dairy vanilla ice cream.
You can also top it with fresh berries and coconut whipped cream.
Refrigerate leftovers for up to 3 days. You can eat this crisp at room temperature for breakfast; leave it on the counter for 30 to 60 minutes first. If you prefer a warm crisp for breakfast, reheat it in the oven at 375°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.
I know you are going to love making this vegan Gluten-free Strawberry Rhubarb Crisp recipe during the spring and early summer when fresh rhubarb is plentiful!
This this Butterfly Pea Flower Latte as accompaniment to this crisp, especially when having breakfast!
If you make this vegan refined sugar-free Gluten-free Strawberry Rhubarb Crisp, 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.
Gluten-free Strawberry Rhubarb Crisp
- Large and medium mixing bowls
For the filling
- 4 cups strawberries cut into ½- inch pieces
- 2 cups rhubarb cut into ½-inch pieces
- ½ cup turbinado sugar or coconut sugar, organic cane sugar, or date sugar
- 1 teaspoon orange zest or zest of one lemon
- ½ teaspoon vanilla extract
- 2 ½ tablespoons arrowroot powder or organic cornstarch
- 1 tablespoon fresh orange juice or lemon juice
For the 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
- 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, turbinado sugar, orange zest, and vanilla extract. In a small bowl, combine arrowroot powder and orange zest, and stir it into the fruit.
- Place the fruit mixture in your buttered baking dish. Let sit for 20 minutes
- In a medium bowl, combine the rolled oats. almond flour, coconut flour, turbinado sugar, cinnamon, and salt. Add the butter and rub it into the dry mixture between your fingers.
- Place the mixture on top of the fruit in your 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.
- 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. If you prefer a warm crisp, reheat in the oven at 375°F for 20 minutes.
- Because rhubarb is quite tart I added more sugar. Feel free to adjust the amount of sugar to 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.