Strawberry Rhubarb Crisp

5 from 4 votes

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!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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.

Notes

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.

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!

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