This strawberry rhubarb crisp is perfectly sweet, slightly tart, and finished off with a crumbly oat topping! This easy vegan, gluten-free, and refined sugar-free dessert is a total crowd-pleaser and is perfect for summer parties. Serve this strawberry rhubarb crisp warm with a scoop of vegan vanilla ice cream for a delicious, healthier dessert!
One of my mom’s signature desserts is a strawberry rhubarb pie. Now I was never much of a pie person (still am not), but I LOVED this particular pie. Aside from being totally freaking delicious, rhubarb is pretty intriguing. I just couldn’t get over how delightfully sour and tart it was. I’ve wanted to recreate my mom’s strawberry rhubarb pie for a while now, but to be completely honest, I just don’t have the energy these days to make a whole a** pie. And that’s where pie’s easygoing, more forgiving younger sister comes in – fruit crisp! This strawberry rhubarb crisp recipe couldn’t possibly get any simpler, but still houses all of the delicious flavors I remember from my childhood.
What You Need To Make Strawberry Rhubarb Crisp
Rhubarb – OK let’s chat about rhubarb for a second. I know rhubarb is known and loved in some parts of the world. Though in my part of the world, it’s barely ever talked about (which makes me sad, because it’s worthy of our attention). Therefore, if you’re not familiar with rhubarb it’s a tart-tasting fruit that kind of looks like a pinkish/red celery stalk. Rhubarb is always paired with some type of sweetener to balance out its extremely tart flavor. The result is this almost sour candy flavor that is just incredible!
Strawberries – Oh, happy strawberry season! Strawberries, unlike rhubarb, are an extremely common fruit and I think we all know what they taste like. And the key here is fresh strawberries, as they taste best. You have the option to either leave your strawberries whole or slice them in half.
Almond Flour – Almond flour replaces the all purpose flour in this recipe. Aside from aiding in making this crisp gluten-free, I especially love the nutty flavor this flour gives this crisp. If you don’t have almond flour, you can use almond meal instead. If you don’t have either of those, feel free to use all purpose flour instead!
Adjust This Recipe To Your Dietary Needs
- Add dairy: If not vegan or dairy-free, use regular butter instead of dairy-free butter in this recipe.
- Use different fruits: Feel free to use whatever berries you’d like in this recipe in place of both the strawberries and rhubarb. Whatever fruit you decide to use, just make sure it measured out to a total of 6 cups.
Strawberry Rhubarb Crisp (V/GF/RSF)Course: DessertCuisine: AmericanDifficulty: Easy
- For the filling:
3 cup rhubarb, chopped into 1-inch pieces
3 cups strawberries, halved
1/2 cup coconut sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 1/2 teaspoons orange zest, optional
- For the crisp:
1 cup oats, see Notes
1/2 cup almond flour, see Notes
pinch of salt
1/4 cup dairy-free butter, see Notes
1/4 cup maple syrup
- Preheat oven to 350° Fahrenheit.
- Add all filling ingredients to a bowl and toss to coat fruit, then transfer to a 9×13-inch baking dish.
- Add all crisp ingredients to a bowl and mix together with a fork, then sprinkle over filling.
- Bake for 35-40 minutes
- Almond Flour: You can use regular all-purpose flour instead of almond flour if you’d like.
- Dairy-Free Butter: I used Earth Balance Vegan Buttery Sticks for this recipe, as they’re my favorite for baking. Though you should be able to get away with using any non-dairy butter you’d like. And if you’re not vegan or dairy-free, you can use regular butter instead!