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.
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
- 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.
- 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
- 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.
- 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.
- 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.
- 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.