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Strawberry Rhubarb Crisp (Vegan)

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 6-8 1x
  • Diet: Vegan


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


  1. Preheat oven to 350 F. 
  2. In a food processor, combine all topping ingredients and pulse until a crumbly mixture forms. Refrigerate while making filling. 
  3. 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). 
  4. Transfer to a pie tin or cast iron skillet. Sprinkle topping over fruit and press down lightly. 
  5. Bake for 40-45 minutes, until topping is golden brown and crispy. Remove from oven and let cool 10-15 minutes before serving. 
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: strawberry rhubarb crisp