This tart and sweet gluten-free Vegan Strawberry  Rhubarb Crisp is irresistible with a sublime mixture of fresh  strawberries and rhubarb under a sweetened oat-based topping!

Strawberries & rhubarb

Lemon juice & zest

Rolled oats, almond & coconut flour

Arrowroot powder, turbinado sugar, vanilla

Spices & salt, vegan butter

Vegan ice cream or coconut cream 

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Ingredients

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Yield

8 servings

Type

Vegan

Time

90 minutes 

Level

Beginner

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1

Add fruit, arrowroot powder, lemon zest, lemon juice, sugar, & vanilla extract in a large bowl. Combine and let  sit for 20 minutes. Preheat oven.

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Make the fruit mixture 

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2

In a medium bowl, combine rolled oats, almond flour, coconut flour, sugar, cinnamon, & salt. Add vegan butter and rub it into  the dry mixture between your fingers.

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Mix dry ingredients

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3

Add vegan butter and rub it into  the dry mixture between your fingers. A few large pieces are okay.

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Make the crisp topping

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4

  Place the strawberry and rhubarb mixture in a buttered baking dish.

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Place fruit in baking dish

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5

Top the strawberry and rhubarb mixture with the crumb topping mixture in the baking dish. Sprinkle it on! 

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Add crisp topping

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6

Bake for 40-45 minutes until the top is golden brown  and the fruit is bubbling at the edges of the baking dish. Let rest for 20 minutes before serving.

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Bake

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7  

Serve this delicious fruit crisp with your favorite vegan vanilla ice cream or lightly sweetened coconut cream! 

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Serve

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Refrigerate leftovers for up to 3 days. For a warm crisp for breakfast, reheat it in the oven at 350°F for 20 minutes.

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Storage Tips

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