The Ultimate Vegan Strawberry Rhubarb Crisp: Your Go-To Summer Dessert
Prepare to fall in love with this incredible vegan strawberry rhubarb crisp! It’s an effortlessly simple dessert that comes together in under an hour, making it an absolute must-have for those warm, sun-drenched summer days. This plant-based twist on a classic comfort food combines the vibrant sweetness of strawberries with the delightful tang of rhubarb, all crowned with a golden, buttery, and irresistibly crunchy oat topping. Whether you’re hosting a backyard barbecue, enjoying a quiet evening on the patio, or simply craving something wonderfully comforting, this crisp is the perfect indulgence.
About This Irresistible Summer Crisp Recipe
This recipe takes a beloved summer classic and thoughtfully adapts it to be entirely vegan, ensuring everyone can enjoy its deliciousness. It’s not just plant-based; it’s also incredibly versatile and can be easily made gluten-free with simple ingredient swaps, catering to various dietary needs. The beauty of this strawberry rhubarb crisp extends beyond its taste and dietary flexibility; it also freezes exceptionally well. This makes it an ideal dessert to prepare in advance, allowing you to fully embrace rhubarb season by stocking up and enjoying this delightful crisp whenever the craving strikes, with minimal effort.
One of the standout features of this crisp is its adaptability. While the strawberry and rhubarb pairing is iconic for a reason – offering a harmonious balance of sweet and tart – the fruit filling can be customized to your heart’s content. Feel free to experiment with other seasonal berries like raspberries or blueberries, or even stone fruits such as peaches or cherries for a different flavor profile. Apples can also be a fantastic substitute for rhubarb, offering a slightly different but equally comforting texture. The possibilities are endless, allowing you to create a crisp that perfectly suits your taste.
But let’s be honest: for many, the crowning glory of any crisp is the topping. And this recipe delivers! We’ve opted for an extra-thick, decadent crisp oat topping because, let’s face it, that crunchy, buttery, and sweet layer is often the best part. It perfectly complements the juicy, warm fruit filling, adding a textural contrast that makes every bite an absolute delight.
While undeniably delicious and a true crowd-pleaser, it’s worth noting that this particular crisp recipe is designed for indulgence. It uses a generous amount of sugar and vegan butter to achieve that classic, comforting richness. For those seeking lighter dessert options, I encourage you to explore my Oil-Free Healthy Blueberry Crisp or my Grain-Free Healthy Vegan Apple Crisp, both crafted with a focus on wholesome ingredients. If you find yourself with extra rhubarb after making this recipe, don’t let it go to waste! It’s fantastic in this Strawberry Rhubarb Oatmeal, adding a lovely tart kick to your breakfast.
Essential Ingredients for Your Vegan Strawberry Rhubarb Crisp
Crafting this scrumptious crisp requires a few simple, wholesome ingredients. Here’s a closer look at what you’ll need and how each component contributes to the final masterpiece, along with helpful substitution notes:
- Strawberries: The star of the show, fresh, ripe strawberries are highly recommended for their vibrant flavor and natural sweetness. Look for berries that are bright red and fragrant. If fresh isn’t available, quality frozen strawberries can work, though they might release more moisture during baking (see our FAQ for tips). Strawberries can be deliciously swapped for up to 2 cups of other berries like raspberries, blueberries, or cherries, or even peaches and other stone fruits for a different seasonal twist. A combination of fruits often yields the most complex and interesting flavor.
- Rhubarb: This tart stalk vegetable is what gives the crisp its distinctive tangy counterpoint to the sweet strawberries. Seek out firm, crisp stalks, ideally from your garden or local markets during the summer months. Rhubarb pairs wonderfully with most fruits, so if you don’t have enough, you can swap a portion for diced apple, which will also add a lovely texture.
- Flour: All-purpose flour provides the structure for our crumbly topping. For dietary needs, it can be easily substituted with spelt flour (for a slightly nutty flavor), whole-wheat flour (for added fiber and richness), or a reliable gluten-free flour blend (such as Bob’s Red Mill 1-to-1 Baking Flour, which usually includes xanthan gum for structure). I haven’t tested this specific recipe with oat flour, almond flour, or coconut flour alone, but a blend or specific recipes designed for them would be needed for optimal results. Oat flour or almond flour might work in a pinch for parts of the topping.
- Rolled Oats: These are crucial for that classic, hearty crisp topping texture. Opt for rolled, old-fashioned, or large flake oats. Quick oats can also be used if that’s all you have, but they will result in a less chewy and more finely textured topping. Avoid steel-cut oats, as they won’t soften adequately during the baking time.
- Vegan Butter: Essential for richness and creating a truly crumbly, golden topping. While vegan butter works best in this recipe for its flavor and texture closest to traditional butter, you can substitute refined coconut oil if that’s your only option. Ensure the coconut oil is solid and chilled for the best crumble formation. For non-vegan households, regular dairy butter can be used interchangeably.
- Sugar: We use both cane sugar and brown sugar in different parts of the recipe to achieve optimal sweetness and flavor. Cane sugar contributes a clean sweetness, while brown sugar adds a subtle molasses depth. You can substitute coconut sugar if you prefer a less refined option, keeping in mind it has a slightly different flavor profile. Adjust sweetness to your preference, especially if your fruit is very ripe or very tart.
- Cornstarch: This acts as a thickening agent for the fruit filling, preventing it from becoming too watery. It helps create that lovely, jammy consistency. If needed, arrowroot powder is an excellent gluten-free and equally effective alternative.
- Chia Seeds: While optional, these tiny powerhouses are highly recommended. Strawberries release a significant amount of moisture when cooked, and chia seeds effectively absorb this excess liquid, helping to thicken the strawberry filling into a more luscious, jam-like consistency rather than a soupy one. They also add a subtle nutritional boost and a pleasant texture.
- Salt: A pinch of salt in the topping isn’t just for seasoning; it helps to balance the sweetness and enhance all the other flavors, making the crisp taste even better.
For precise measurements and comprehensive, step-by-step instructions, please refer to the detailed recipe card provided at the end of this post. It contains everything you need to bake this perfect vegan strawberry rhubarb crisp.
Easy Step-by-Step Instructions to Bake Your Crisp
Creating this delightful vegan strawberry rhubarb crisp is a straightforward process. Follow these simple steps for a perfect outcome every time:
Step 1: Prepare the Flavorful Fruit Filling. Begin by preheating your oven to 350°F (175°C). While the oven heats, roughly chop your fresh strawberries into quarters and the rhubarb into approximately 1/4-inch pieces. The size doesn’t need to be exact, but aim for relatively uniform pieces for even cooking. Place all the chopped fruit directly into your chosen baking dish. Sprinkle the cane sugar (or coconut sugar), cornstarch, and, if using, the chia seeds over the fruit. Gently mix everything together with a spoon or your hands until all the fruit is thoroughly coated with the sugar and thickeners. This ensures an evenly sweetened and perfectly set filling.
Step 2: Craft the Golden Oat Crisp Topping. In a separate mixing bowl, combine all the ingredients for the crisp topping: rolled oats, flour, sugar, melted vegan butter, and an optional pinch of salt. Now, it’s time to get your hands dirty! Use your fingertips or a pastry cutter to work the ingredients together. The goal is to create a crumbly mixture with pea-sized clumps, ensuring all the flour is moistened and integrated with the butter. If you prefer, you can also add the topping ingredients to a food processor and pulse a few times until a coarse, crumbly texture is achieved. Be careful not to overmix; you want crumbles, not a dough.
Step 3: Assemble and Bake to Perfection. Once your fruit filling and topping are ready, evenly spread the oat mixture over the fruit in the baking dish. Use your hands to gently press it down across the entire surface. This helps create a cohesive crust while still allowing for plenty of crunchy bits. Place the baking dish into your preheated oven and bake for approximately 45 minutes. The crisp is ready when the topping is golden brown and the fruit filling underneath is bubbling enticingly. After baking, remove the crisp from the oven and let it cool for at least 15 minutes before serving. This cooling period is crucial as it allows the filling to set and prevents it from being too runny. Serve warm, ideally with a generous scoop of your favorite vanilla ice cream or a dollop of coconut whipped cream for an extra touch of decadence.
Pro Tips for the Perfect Crisp
- Even Fruit Chunks: While “roughly chopped” is fine, try to keep fruit pieces relatively uniform in size for consistent cooking.
- Don’t Overmix Topping: Mix just until the wet and dry ingredients are combined and you have distinct crumbles. Overmixing can lead to a tougher topping.
- Cooling is Key: Resist the urge to dive in immediately! The 15-minute cooling period allows the fruit filling to thicken and set, ensuring a more enjoyable texture.
- Adjust Sweetness: Taste your fruit! If your strawberries are super sweet, you might slightly reduce the sugar in the filling. If they are very tart, you might add a touch more.
Frequently Asked Questions About Vegan Strawberry Rhubarb Crisp
No, using chia seeds in your strawberry rhubarb crisp filling is entirely optional, and the crisp will still be absolutely delicious without them. However, it’s worth noting that strawberries are quite high in moisture and tend to release a lot of liquid when cooked. Without an additional thickener like chia seeds, the fruit filling can become quite runny or “soupy.”
Chia seeds, much like in this blueberry chia jam, are excellent at absorbing excess moisture. When added to the crisp, they help to create a thicker, more “jammy” and luscious fruit filling that holds its shape better. If you prefer a filling with a more substantial, almost preserve-like consistency, we highly recommend including them. If you don’t mind a slightly looser fruit layer, feel free to omit them.
While I generally prefer the vibrant flavor and texture of fresh fruit in crisps and crumbles, frozen fruit will certainly work if that’s what you have on hand or if fresh produce isn’t in season. There are no special preparation steps required when using frozen fruit; you can simply proceed with the recipe as written, substituting frozen strawberries and rhubarb for fresh ones.
However, keep in mind that frozen fruit often contains more moisture, which can lead to a slightly juicier filling. If using frozen fruit, ensure you don’t thaw it beforehand; use it directly from the freezer. You might also consider adding an extra half tablespoon of cornstarch (or arrowroot powder) to the filling mixture to account for the additional liquid and help achieve that perfect, thick consistency. The baking time might also need to be extended by 5-10 minutes to ensure the fruit is fully tender and the topping is deeply golden and crisp.
Storing and Reheating Your Delicious Crisp
One of the many advantages of this vegan strawberry rhubarb crisp is how well it stores and reheats, allowing you to enjoy its delightful flavors days after baking or even months later. Here’s how to best store and reheat your leftovers:
- Refrigerator: To store leftover crisp in the refrigerator, first allow it to cool completely to room temperature. This prevents condensation from making the topping soggy. Once cooled, cover the baking dish tightly with aluminum foil or plastic wrap. It will keep beautifully in the fridge for up to 5 days.
- Freezer: For longer storage, this crisp is an excellent candidate for freezing. After baking, ensure the crisp has cooled completely. Then, cover the dish very well with two layers of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months, making it perfect for preparing ahead during peak rhubarb season.
- Reheating from the Fridge: If reheating from the refrigerator, you have a couple of options. For a quick individual serving, simply microwave it until warmed to your preference. For larger portions or to restore some crispiness to the topping, reheat it in the oven at 350°F (175°C) for 15-20 minutes, or until thoroughly heated through.
- Reheating from the Freezer: If reheating a frozen crisp, the best method is to first thaw it overnight in the refrigerator. Once thawed, remove the foil and reheat it in the oven at 350°F (175°C) for 20-25 minutes, or until it’s heated through and the topping is crisp again. In a pinch, you can heat it directly from frozen, but it will take longer (around 45-60 minutes) and the topping might not be quite as crisp.
More Delightful Vegan Summer Desserts to Try
If you’ve loved this strawberry rhubarb crisp, here are a few more plant-based summer dessert recipes that are sure to satisfy your sweet tooth:
- No-Bake Mango Lime Coconut Cheesecake
- Vegan Blueberry Crumble Bars
- Easy Gluten-Free Apple Cranberry Crisp
- Vegan Strawberry Shortcake
- Vegan Strawberry Crumble Bars
Strawberry Rhubarb Crisp
By: Deryn Macey
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 Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6
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, helps thicken the filling)
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 (175°C).
- 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 (rolled oats, flour, sugar, vegan butter, salt) 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 moistened. 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 a thick topping, which is my favorite. You can reduce the topping by as much as half to lighten up the recipe if preferred.
- I’ve made this recipe with vegan butter and coconut oil, and I much prefer butter. The result with butter is firmer and crispier. However, you can substitute coconut oil if needed (ensure it’s solid and chilled). If you’re not vegan, regular dairy butter can be used.
- 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 for up to 3 months. When ready to enjoy, thaw overnight in the fridge then heat in the oven for about 20-25 minutes until heated through. It can be heated from frozen in a pinch, but it will take longer.
- Strawberries release a lot of moisture when cooked, so strawberry crisp can be mushier than, say, apple crisp. Using chia seeds helps to absorb some of that moisture and thicken the filling, making it thick and jammy rather than soupy!
Nutrition
Serving: 1 serving, Calories: 303 kcal, Carbohydrates: 68.8g, Protein: 4.9g, Fat: 7.9g, Sodium: 151mg, Fiber: 4g, Sugar: 38.9g