Vegan Gluten-free Strawberry Rhubarb Crisp

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!

Jump to:

• What is turbinado sugar?
• What is a crisp?
• Ingredient notes
• Instructions
• ♻️ Variations & Substitutions
• FAQ
• More recipes
• 📖 Recipe
• 💬 Comments

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.

Ingredient notes

• 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

Instructions

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:

1. In a large bowl, add the strawberries, rhubarb, ½ cup turbinado sugar, orange zest, and vanilla extract.
2. Combine the orange juice and arrowroot powder, and stir it into the fruit.
3. Place the fruit mixture in your buttered baking dish and let it sit for 20 minutes.

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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.

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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. 

FAQ

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.

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