Vegan Strawberry Rhubarb Crisp
on Jul 07, 2020, Updated Sep 06, 2024
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This vegan strawberry rhubarb crisp is super easy to make in under an hour and absolutely perfect for Summer!
About the Recipe
This classic summer dessert is made vegan and can be made gluten-free if needed. It freezes well, so you can take advantage of rhubarb season and make it in adavnce to reheat as needed.
You can customize the filling with different fruits like other berries, apple or stone fruits and it has an extra-thick crisp oat topping because we all know the topping is the best part!
While absolutely delicious, this is not my healthiest crisp recipe. It uses a cup of sugar and half a cup of butter. For lighter versions, try my Oil-Free Healthy Blueberry Crisp or Grain-Free Healthy Vegan Apple Crisp. Extra rhubarb? Use it in this Strawberry Rhubarb Oatmeal!
Ingredients
- Strawberries: Fresh strawberries are best here. Strawberries can be swapped for peaches, raspberries, blueberries, cherries, or a combo of any of these, up to 2 cups.
- Rhubarb: Pick some from your garden or find it in stores during the Summer months. Rhubarb can be swapped for apple.
- Flour: The all-purpose flour can be subbed with spelt flour, whole-wheat flour or a gluten-free flour blend such as Bob’s Red Mill. I have not tested this recipe with oat flour, almond flour or coconut flour, although oat flour or almond flour should work.
- Rolled Oats: Rolled, old fashioned or large flake oats are best.
- Vegan Butter: Vegan butter works best in this recipe but it can be subbed with coconut oil if that’s all you have.
- Sugar: Cane sugar or brown sugar works best but you can substitute coconut sugar if needed.
- Cornstarch: Sub with arrowroot powder if needed
- Chia Seeds: Optional but they help thicken up the strawberry filling, which can be on the runny side without them.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1. Make the filling by roughly chopping the strawberries and rhubard and adding to your baking dish. Add the cornstarch and sugar and mix until everything is coated. If you’re using the chia seeds, add them as well.
Step 2. Make the crisp topping by adding the ingredients to a bowl and using your hands or a pasty cutter to combine into a crumbly mixture.
Step 3. Add the topping mixture over top of the fruit in the baking dish and use your hands to spread and gently press down.
Bake for 45 minutes then let cool for 15 before serving warm with your favorite vanilla ice cream.
FAQs
No. The crisp will still be delicious without them, however, strawberries release a lot of moisture when cooked, which can make the crisp filling quite mushy.
Chia seeds, much like in this blueberry chia jam, help to absorb the excess moisture from the strawberries and thicken the filling. They’re optional but they help make the filling thick and jammy rather than soupy.
I prefer fresh fruit in crisps and crumbles but frozen will work if needed. There’s nothing special you need to do if using frozen fruit, just proceed with the recipe as written using frozen instead of fresh fruit.
Storing and Reheating
- Refrigerator: Let cool completely then cover with foil or saran wrap and refrigerate up to 5 days.
- Freezer: Let cool completely then cover well with foil and freeze up to 3 months.
- Reheating: Reheat from the fridge in the microwave or oven until warmed to your preference. If frozen, thaw overnight in the fridge then reheat in the oven at 350 F for 20-25 minutes until heated through.
More Summer Desserts
- No-Bake Mango Cheesecake
- Vegan Blueberry Crumble Bars
- Easy Gluten-Free Apple Cranberry Crisp
- Vegan Strawberry Shortcake
- Vegan Strawberry Crumble Bars
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Strawberry Rhubarb Crisp
Ingredients
For the Strawberry Rhubarb Filling
- 2 cups quartered fresh strawberries, 300 g
- 3 cups chopped fresh rhubarb, 450 g
- 1 tbsp cane sugar or coconut sugar
- 1 tbsp cornstarch
- 2 tbsp chia seeds, optional, see notes
For the Oat Crisp Topping
- 1 cup rolled oats, 100 g
- 1 cup whole wheat or all-purpose flour, 120 g
- 1 cup organic cane or coconut sugar, 215 g
- 1/2 cup vegan butter, 110 g
- 1/4 tsp salt, optional
Instructions
- Preheat the oven to 350 F.
- Cut the strawberries into quarters and the rhubarb into roughly 1/4 inch pieces. Add the chopped fruit to a 7-9 inch baking dish. Add the sugar, cornstarch and chia seeds, if using, to the fruit and mix well until all the fruit is coated.
- Add the oat crisp ingredients to a bowl and use your hands or a pastry cutter to mix well until it forms a uniform, crumbly mixture and all the flour is wetted. Alternatively, add the ingredients to a food processor and pulse a few times to combine.
- Evenly spread the oat mixture over the fruit in the baking dish. Gently press it down over the fruit.
- Bake for 45 minutes then let cool for 15 minutes before serving. Serve warm topped with coconut whipped cream or your favorite vanilla ice cream.
Am I allowed to comment again?? Made this with just apple….. hot damn so delicious. I could eat it every day. 💯 my favorite crumble recipe.
Haha, of course you can comment again! I’m so glad you love this one.
I followed the topping recipe exactly! It looked weird the first time so I remade it. Same thing. It does nottttt look like this I think there’s an error in the flour to oat ratio. Tastes good but the topping is dry and floury and weird.
Did you happen to use a scale to measure the ingredients? All I can think of is there was accidentally too much flour added. I’ve made this dozens of time and never had that issue! Sorry it didn’t work out for you.
The perfect ratio of rhubarb to strawberries. Not too sweet, not too tart! I added a bit of orange zest to the fruits, but otherwise made it as-is to rave reviews from a crowd.
Glad to hear it, Carla! Thanks for the review.
SO GOOD!! I made this with rhubarb & apples… wish I could say it lasted to six serves 🤣🤣
So glad you enjoyed it, Miriam! Thanks for letting me know!
Holy smokes – delicious!! I acquired 3 stalks of rhubarb before finding this recipe and for that – I’m so glad you offered substitutions for rhubarb. I used my 3 stalks, and added a peach AND an apple. I sprinkled in some cardamom, ground ginger, a bit of lemon and lime juice and cinnamon & shredded coconut into the topping. This is to die for!! I LOVE the tart rhubarb and using chia seeds is brilliant.
I desperately need to find another mouth to feed so I don’t eat the whole thing myself! Thank you for this winner that was so easily put together.