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 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? 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 as is or with dairy-free ice cream on top!
Who doesn't love a fruit crisp fresh out of the oven?
If you love strawberries as much as I do, try these Vegan Buckwheat Banana Waffles and this vegan Strawberry Rhubarb Pie. Or try this fun and refreshing Strawberry Elderflower Gin Fizz or Strawberry Lemon Gin Granita.
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 bubbles 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 ensure 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's sweetness.
How to serve
- This easy vegan strawberry rhubarb crisp is delicious 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.
More berry recipes
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.
Excellent fruit flavors, great topping. Must try recipe!
Brian, thank you for the kind review. I am so happy to hear that you enjoyed my recipe!
This is absolutely delicious Emily! Love what you did with the combination of rhubarb & strawberries for this Crisp. Thanks for the recipe!
Thank you very much, Ana. I'm so glad to hear that you enjoyed the recipe!
I know rhubarb and strawberries are meant to make a great match, but I still haven't tried the combination. Your crisp looks delicious and the ingredients you've used sound right up my street.
Thank you, Choclette, I do hope you try this strawberry and rhubarb combination. It's one of my favorites for summer!
Great way to use up fresh strawberries! Love this vegan combo! It's delicious, healthy, and also gluten-free, yay! Thank you for this yummy recipe Emily, love your blog.
Thank you for your review, Marinela! I'm so glad to hear that this recipe is a hit. Thank you for taking the time to write such a lovely review as well, we really appreciate the feedback!
This rhubarb crisp was so flavorful! I loved all of the bright summer flavors and enjoyed every single bite!
Thanks for the feedback, Kayla! I'm so glad you loved our rhubarb crisp; we love hearing that it was flavorful and you enjoyed every single bite!
This truly was such a delightful dessert and awesome that it's gluten free and vegan. I seriously don't think you can go wrong with the combination of strawberry and rhubarb! I normally top my crisps with a big scoop of ice cream but yours was perfect as is and sooo good on it's own.
Thank you so much for your review Anaiah, we're so happy to hear that you enjoyed the strawberry rhubarb crisp!
I love this classic combination of strawberries and rhubarb. This fruity crisp is delicious, thank you for this recipe.
Thank you for the review, Anna, I'm so happy to hear that you liked this recipe! It's one of my favorites too!
Wao , your recipes are impressive. I love the photography. Truly inspired me to make this cake and I loved rhubarb, just didn't know how to make a cake out of it. It was delicious!
Thank you for your review, Tavo. I am so happy to hear that our recipes are inspiring and delicious, and that you love the photography! It is wonderful to know that rhubarb crisp is now a favorite of yours as well. I hope this inspires you to try the other recipes on our blog too. We have more coming soon!
This was so good. I have both of these fruits growing the garden just now so it was a great way to use them up. Love the tartness of the rhubarb with the sweetness of the strawberries. Loved it and will make it again soon.
Thank you for your review, Julia. It's wonderful that you have both strawberry and rhubarb growing in your garden! We're so glad you enjoyed this recipe!
This is such a fantastic recipe! It turned out so delicious - everyone in my family loved it.
Thank you for your review, Jacqui! I'm so glad to hear that this recipe was a hit.
Excellent flavors. I can't wait till rhubarb season again!
Thanks so much, Nancy! I am looking forward to it too!
Fantastic recipe! The second time I make it and can't have enough! A solid recipe!
Thank you for the five-star review, Gus! It's great to hear that this recipe was a hit. I'm so glad you were able to make it again and can't wait to see what you try next!
This cake is reminding me of my childhood! My mom used to make this rhubarb cakee and this cake brought me back my memories! I love it! The strawberries with rhubarb and the crumble is the best!
Chris, thank you for your review. We're so glad to hear that it reminded you of your childhood and brought back memories--that's what we love to hear!
The combo of strawberries and rhubarb is spot on! A hit!
Thank you for your review, Casey, I'm glad to hear it!
I don't cook with rhubarb nearly enough, but this recipe has me craving it! Can't wait to try this crisp for myself!
Thank you, Nathan! I hope you enjoy it!
This was such a delicious dessert, I adore the crumble on top of the berries. We paired it with whipped coconut cream and it was so good!
Thank you for trying our recipe Sophia, and for rating it 5 stars! We're glad you enjoyed it - the crumble is one of our favorite parts too. 🙂
Absolutely love the combination of strawberries and rhubarb! Such a fantastic gluten-free recipe! Thanks for sharing! 🙂
Thank you for trying our gluten-free strawberry rhubarb crisp recipe, Michelle! We're so happy to hear that you loved it. 🙂
I made this when our vegan friends came over for dinner and they raved about it! Thanks so much for sharing the recipe!
Thank you for trying out our recipe Tayler, and for letting us know that it was a hit with your vegan friends! We're glad to hear that everyone enjoyed it.