A bowl of strawberry rhubarb crisp with vanilla ice cream and a spoon in it.

Strawberry Rhubarb Crisp

  • Author: Deryn Macey
  • Prep Time: 10 min
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

An easy, vegan strawberry rhubarb crisp that’s ready in 1-hour and wonderful served warm with a scoop of dairy-free vanilla ice cream. The perfect Summer dessert!



For the Strawberry Rhubarb Filling

  • 2 cups (300 g) quartered fresh strawberries
  • 3 cups (450 g) chopped fresh rhubarb 
  • 1 tbsp cane sugar or coconut sugar
  • 1 tbsp cornstarch
  • 2 tbsp chia seeds, optional, see notes

For the Oat Crisp Topping


  1. Preheat the oven to 350 F.
  2. 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.
  3. Add the sugar, cornstarch and chia seeds, if using, to the fruit and mix well until all the fruit is coated.
  4. 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.
  5. Evenly spread the oat mixture over the fruit in the baking dish. Gently press it down over the fruit.
  6. 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.


This crisp has quite a thick topping but it’s how my mom always made apple crisp and it’s my favorite. You can reduce the topping by as much as half to lighten up the recipe.

With a full cup of sugar and half a cup of butter, this is not my healthiest crisp recipe. If you’re looking for a lightened-up topping, try my oil-free blueberry crisp or grain-free apple crisp.

I’ve made this recipe with vegan butter and coconut oil and much prefer butter. The result with butter is firmer and crispier. You can, however, sub coconut oil if needed. If you’re not vegan, you can use regular butter. 

You can use a 7-9 inch square, round or oval glass, metal or ceramic baking dish.

To store leftovers, let cool completely then cover and store in the fridge for up to 5 days. Reheat in the oven or microwave until warmed to your preference.

To make in advance and freeze, let cool completely after baking, then cover well with foil and freeze up to 3 months. When ready to enjoy, thaw overnight in the fridge then heat in the oven for about 20 minutes until heated through. It can be heated from frozen in a pinch, it will just take longer. 

Strawberries release a lot of moisture when cooked so strawberry crisp is mushier than say, apple crisp. Using chia seeds helps to absorb some of that moisture and thicken the filling. They’re optional but help make the filling thick and jammy rather than soupy! 


  • Serving Size: 1
  • Calories: 303
  • Sugar: 38.9 g
  • Sodium: 151 mg
  • Fat: 7.9 g
  • Carbohydrates: 68.8 g
  • Fiber: 4 g
  • Protein: 4.9 g

Keywords: vegan strawberry rhubarb crisp, easy strawberry rhubarb crisp