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Vegan Strawberry Rhubarb Crisp

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A delightful vegan dessert combining sweet strawberries and tart rhubarb, topped with a crispy, buttery oat crumble.

Ingredients

Scale
  • 3 cups rhubarb, cut into ½” slices
  • 2½ cups strawberries, hulled and quartered
  • ½ cup (100g) granulated sugar
  • ¼ cup (55g) brown sugar
  • ¼ cup (32g) cornstarch
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup (1 stick) vegan butter, cold and cubed
  • 1 cup (120g) all-purpose flour
  • 1¼ cup old-fashioned oats
  • ½ cup (55g) brown sugar (for topping)
  • ¼ teaspoon salt (for topping)
  • ¼ cup maple syrup

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, brown sugar, cornstarch, orange juice, orange zest, vanilla extract, and salt. Gently toss everything together and let it sit for about 10–15 minutes.
  3. In a separate bowl, combine the cold vegan butter, all-purpose flour, old-fashioned oats, brown sugar, and salt. Mix until it resembles coarse crumbs, then add maple syrup.
  4. Spread the fruit mixture evenly into a greased 9×13-inch baking dish and sprinkle the oat topping over the fruit.
  5. Place the baking dish in the preheated oven and bake for 30–35 minutes or until golden brown.
  6. Let the crisp cool for about 10–15 minutes before serving.

Notes

Serves well with vegan ice cream or whipped coconut cream. Feel free to ask guests to top with chopped nuts for added crunch!

Nutrition

Keywords: vegan dessert, strawberry rhubarb crisp, plant-based dessert, summer dessert, fruit crisp

Find it online: https://basilboard.com/vegan-strawberry-rhubarb-crisp-recipe/