Description
This Vegan Strawberry Rhubarb Crisp is filled with juicy strawberries and tart rhubarb, topped with a buttery oat crumble, then baked until golden and bubbly. Everyone will love this bright and simple spring dessert!
Ingredients
Filling
- 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
Topping
- 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
- ¼ teaspoon salt
- ¼ cup maple syrup
Equipment
Instructions
- Preheat the oven to 350°F.
- Make the filling. Add the fresh rhubarb, fresh strawberries, sugars, cornstarch, orange juice, zest, vanilla extract, and salt to a large bowl. Mix together until well combined.
- Transfer to a 2 qt baking dish. Transfer the filling ingredients to a medium baking dish (about 2 quarts) and spread into an even layer, lightly pressing down with a spoon or spatula.
- Prepare the topping. In a separate bowl, add the flour, oats, brown sugar, and salt. Whisk together until well combined. Add the cold butter and toss to coat. Use your fingers or a pastry cutter to rub the vegan butter into the flour mixture, breaking it into smaller pea-sized pieces. It’s okay if there are some irregular-sized pieces. Finally, add the maple syrup and toss together with a fork until well combined and the mixture resembles wet sand.
- Spread the topping mixture over the fruit filling. Distribute the crisp topping over the fruit filling, pressing lightly into an even layer.
- Bake. Bake the crisp for 45-50 minutes, or until the topping is golden brown.
- Enjoy. Let cool for at least 15 minutes before serving with a big scoop of vegan vanilla ice cream. Enjoy!
Notes
- Storage: Leftover strawberry rhubarb crisp will keep for up to 5 days in an airtight container in the refrigerator. If storing directly in the baking dish, tightly cover it with plastic wrap or a similar reusable wrap.
- Freezing: This berry crisp can be frozen before baking. Simply make the crisp in a freezer-safe container, then cover tightly with plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months, then thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven