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Strawberry rhubarb crisp topped with vanilla ice cream

Vegan Strawberry Rhubarb Crisp | Gluten-Free


  • 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

Description

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.


Ingredients

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
  • 13 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.