This vegan strawberry rhubarb crisp is a lightened up version of one of our favorite spring/early summer desserts! We bake fresh strawberries, raspberries and rhubarb to warm, fruity perfection and topped them with a nut-free streusel topping. This summery dessert is also refined sugar free and suitable for most dietary needs.
Crisps and Crumbles
I’ll be honest: before writing this post, I couldn’t have told you the difference between a crisp and a crumble. After a bit of research, it turns out that although there’s a lot of crossover between the two desserts, crisps usually have an oat-based streusel topping. Crumbles, on the other hand, have a softer, oat-free streusel topping.
Now that I know for certain the difference between the two, I can confidently confirm that this rhubarb dessert is a crisp! Our recipe calls for a nut-free oat topping made with sunflower seeds, hemp seeds and vegan butter.
Nut-free for the whole family
Because we have a tree nut allergy in the family (my older brother), we’ve been working on developing more nut free recipes.
It can be a bit challenging to develop dessert recipes that are vegan, gluten free and nut free, but this strawberry rhubarb crisp is a delicious exception. It’s incredibly easy to throw together and tastes like summer.
To make this recipe nut free, we used sunflower seeds & sunflower butter in the crisp topping. If you’re not nut free, almond or cashew butter will work, too!
We tested this recipe a few times, both with and without chia seeds in the filling. When we don’t use chia, the crisp ends up being pretty soupy and hard to serve. Don’t get me wrong – it’s just as delicious – but it’s not the texture we were after.
Why we use chia
Chia seeds are the easiest (and probably most nutritious) way to thicken a fruit-based dessert like this one. They don’t affect the taste, and you only need 1/4 cup for the whole recipe. Essentially, they just soak up the excess liquid and take on the flavor of the cooked berries. We also use chia seeds to thicken homemade jams/compotes, like this rhubarb vanilla compote!
Although strawberry and rhubarb are the most classic pairing, we always like to add some raspberries for an extra burst of brightness and tartness. You could actually do any combination of the three fruits: raspberries + rhubarb, strawberries + rhubarb, raspberries + strawberries, etc. As long as you have 6 cups of fruit, this will work with any combination you’d like.
When it comes to cooking, you can bake the crisp in a pie pan or a cast iron skillet. We tried both and it didn’t affect the cook time or final texture!
Looking for more spring/early dessert recipes like this vegan strawberry rhubarb crisp? Try these Crowded Kitchen favorites:
- Lemon Almond Layer Cake with Vanilla Cream Cheese Frosting and fresh berries (vegan + gluten free)
- Vegan + gluten free Carrot Cake Cupcakes
- Mini vegan meringues
- Raspberry Oatmeal Crumble Bars (vegan + gluten free)
Oh, we almost forgot to mention – don’t forget to serve this crisp with a few heaping scoops of your favorite vanilla ice cream!Print
This vegan strawberry rhubarb crisp is a lightened up version of one of our favorite spring/early summer desserts! Fresh strawberries, raspberries and rhubarb are baked to warm, fruity perfection and topped with a nut free streusel topping. It’s also refined sugar free and suitable for most dietary needs.
- 1 1/2 cup old fashioned rolled oats
- 3/4 cup sunflower seeds
- 1/4 cup hemp seeds (optional)
- 1/3 cup coconut sugar
- 2 tbsp maple syrup
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 2 tsp vanilla extract
- 1/4 tsp salt
- 5 tbsp dairy free butter, chilled and cut into pieces
- 1 1/2 tbsp sunflower seed butter (or almond or cashew butter)
- 2 cups fresh strawberries, quartered
- 2 cups fresh raspberries
- 2 cups rhubarb
- 1 1/2 tbsp maple syrup
- 2 tsp freshly squeezed lemon juice
- 2 tsp lemon zest
- 1/4 cup coconut sugar
- 2 tbsp arrowroot powder
- 3/4 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup chia seeds
- Preheat oven to 350 F.
- In a food processor, combine all topping ingredients and pulse until a crumbly mixture forms. Refrigerate while making filling.
- To make filling, add all fruit to a large mixing bowl and toss gently with remaining ingredients until well coated. Let sit for 10 minutes (so the chia can start to absorb some liquid).
- Transfer to a pie tin or cast iron skillet. Sprinkle topping over fruit and press down lightly.
- Bake for 40-45 minutes, until topping is golden brown and crispy. Remove from oven and let cool 10-15 minutes before serving.