Vegan Strawberry Rhubarb Crisp | Gluten-Free

This Vegan Strawberry Rhubarb Crisp is a sweet & tangy taste of spring! Juicy strawberries and tart rhubarb nestled under a crispy oat topping for the perfect warm-weather treat.

This Vegan Strawberry Rhubarb Crisp is the ultimate spring treat! Juicy strawberries and tart rhubarb come together to create a sweet and tangy fruit filling that bubbles over onto a crispy oat topping that’s naturally gluten-free and brings the perfect crunch.

INGREDIENTS + INSPIRATION

Sweet strawberries and tart rhubarb – a match made in heaven! Both members of the iconic duo are in season during late spring and their flavors complement each other like no other. The delicate sweetness of the strawberries paired with the bright, fresh tang of rhubarb makes a mouthwatering fruit filling that’s perfect for welcoming the warm weather. Plus, both fruits are packed with nutrients like vitamin c, potassium, and calcium! All that juicy, yummy fruit gets nestled under a buttery, gluten-free crisp and topped with a scoop of dairy-free vanilla ice cream (optional, but 1000% recommend.)

The ingredients for this recipe are fairly straightforward – vegan butter, oats, and flour for the crisp, and juicy fruit and sweetener for the crumble! I like to add some warming spices and chopped nuts for a little extra ~flair~, but that’s totally up to you 🙂

HOW TO MAKE VEGAN STRAWBERRY RHUBARB CRISP

This recipe is extra easy because the fruit base gets assembled in the baking pan, leaving you with one less dish to clean! 

1. Add the strawberries, rhubarb, sugar, cornstarch or arrowroot powder, vanilla, cardamom, and salt to a lightly greased baking dish and mix well.
2. In a bowl, mix the oats, flour, nuts (if using), sugar, cinnamon, and salt. Add the sliced butter, chop it into small pieces, and evenly combine it into the mixture.
3. Bake until the fruit is bubbly and the crust is golden.
4. Let cool and top with a scoop of vanilla ice cream!

There’s nothing that screams spring more than sweet, juicy fruit! This Strawberry Rhubarb Crisp is an ode to all things spring with its tangy fruit filling and crispy oat and nut topping. I like to enjoy mine with a scoop of cold vanilla ice cream while I soak in the warm sun rays on my patio. For an extra crunch, you might even like to add a sprinkling of chopped nuts on top! If you’re a strawberry-lover like me, this crisp won’t last for long in your house, but be sure to store any leftovers you have in the fridge for up to 5 days.

COOKING TIPS + FAQ:

• Gluten-free: This recipe is already gluten-free by default, but if you are avoiding gluten, be sure to check that you’re using certified gluten-free oats and a GF flour blend (or see my recipe notes below for an almond flour option). Lastly, if you’d prefer the crisp not be gluten-free, simply swap the flour for all-purpose flour.
• Can I use frozen fruit? Yes, just thaw the berries before baking to ensure that your filling isn’t too watery from all the fruit juices.
• Can I double this recipe? Yes! If you’d like to make it a double batch (I don’t blame you 😉), I recommend baking it in a 9×13” baking dish or in a large cast iron skillet.
• Double down on the tartness! If you’re craving even more tang, you can use 2 cups rhubarb and only 1.5 cups strawberries, however, you may want to add a bit more sugar to the mix. Some recipes will also call for a bit of lemon juice or orange juice to be added to the cornstarch and fruit mixture, but I opted to leave these out and let the strawberry and rhubarb take center stage. 

Looking for more warm-weather dessert recipes? You’ll also love these Strawberry Sugar Cookies, these Vegan Lemon Bars, and this Vegan Blueberry Pie!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Vegan Strawberry Rhubarb Crisp | Gluten-Free

Print Recipe

★★★★★

5 from 3 reviews

This Vegan Strawberry Rhubarb Crisp is a sweet & tangy taste of spring! Juicy strawberries and tart rhubarb nestled under a crispy oat topping for the perfect warm-weather treat.

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 38 Minutes
• Total Time: 53 minutes
• Yield: Serves 4 to 6 1x
• Category: Main
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Fruit Filling:

• 16 ounces (450 g) strawberries, chopped 
• 1 cup (120 g) rhubarb, sliced into ½” pieces* 
• 1 tablespoon cornstarch or arrowroot powder
• 1–3 tablespoons brown sugar; see note
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom (optional)
• 1/4 teaspoon salt 

For the Crisp: 

• 1 cups (90 g) rolled oats, gluten-free if necessary
• 1/2 cup (60 g) gluten-free flour blend*
• 1/4 cup (29 g) chopped almonds, pecans, or walnuts (optional)
• 1/4 cup (55 g) packed light brown sugar 
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons cold vegan butter, sliced
• Optional: dairy-free vanilla ice cream, for serving

Instructions

1. Prep: Preheat the oven to 350F. Lightly grease a 9×9” (or similar sized) baking dish and set aside. If any of your fruit is frozen, run under slightly warmed water until thawed, then pat dry.
2. Fruit Layer: Add the strawberries, rhubarb, sugar, cornstarch or arrowroot powder, vanilla, cardamom, and salt directly to the baking dish. Use a spatula or your hands to mix well, until evenly combined
3. Make the Crisp: In a medium bowl mix together the oats, flour, chopped nuts (if using) sugar, cinnamon, and salt. Add the sliced butter to the oat mixture and use two knives or a pastry cutter to chop the butter into the crisp until evenly combined and in small pieces. Spread the crisp mixture evenly over the fruit mixture.
4. Bake: Bake in the middle rack of the oven for 38 to 40 minutes, or until the fruit is bubbly and the crust is slightly golden on top.
5. Serve: let the crisp sit for at least 5 minutes to cool slightly and set. Serve warm and top with dairy-free ice cream, or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated in the oven or toaster oven.

Notes

• Got More Rhubarb? Use 2 cups of rhubarb instead and only 12 ounces of strawberries; the crisp will be more tart, so you may want to increase the sugar
• Sugar: you may want to adjust the amount of sugar you add to the fruit layer depending on its sweetness; I used 1 tablespoon and the final dessert was sweet, but slightly tart.
• Flour: replace with ½ cup all-purpose flour, or use 1/2 cup almond flour + 2 tablespoons arrowroot powder
• Frozen Fruit: you can use either frozen strawberries or rhubarb for this recipe; if you do run the fruit under warm water until its thawed, then drain well before using. 

Keywords: gluten free strawberry rhubarb crisp, vegan rhubarb crisp