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close up photo of serving of Vegan Strawberry Rhubarb Crisp on blue plate with scoop of vanilla ice cream

Vegan Strawberry Rhubarb Crisp Recipe

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  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 6 servings


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!



  • 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
  • ¼ teaspoon salt
  • ¼ cup maple syrup



  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the topping mixture over the fruit filling. Distribute the crisp topping over the fruit filling, pressing lightly into an even layer.
  6. Bake. ​Bake the crisp for 45-50 minutes, or until the topping is golden brown.
  7. Enjoy. Let cool for at least 15 minutes before serving with a big scoop of vegan vanilla ice cream. Enjoy!


  • 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