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overhead view of vegan and gluten free strawberry rhubarb crisp with vanilla ice cream.

Vegan and Gluten Free Strawberry Rhubarb Crisp


  • Author: Lexi
  • Total Time: 1 hour
  • Yield: Serves 6-8 1x
  • Diet: Vegan

Description

We love this vegan and gluten free Strawberry Rhubarb Crisp for a delicious and easy spring or summer dessert! It has a tart, sweet, jammy filling and a buttery oat topping that the whole family will love. Don't forget to serve with a scoop of vanilla ice cream! 


Ingredients

Units Scale

Topping: 

  • 1 1/2 cup old fashioned whole rolled oats
  • 2/3 cup chopped pecans
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup brown sugar
  • 1/4 cup gluten free all purpose flour
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt

Filling: 

  • 2 cups fresh strawberries, quartered
  • 2 cups fresh raspberries
  • 2 cups rhubarb, thinly sliced
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350˚F/180˚C. 
  2. Add all topping ingredients to a large mixing bowl and stir well until combined.
  3. Add all of the filling ingredients to a separate large bowl and stir until fruit is well coated. 
  4. Transfer the filling to a pie tin or cast iron skillet. Cover filling with crisp topping in an even layer. 
  5. Bake for 40-45 minutes, until topping is golden brown and crispy. Remove from oven and let cool 10-15 minutes before serving. 

Notes

Rhubarb and strawberries: Be sure to slice into small pieces so the filling cooks evenly.

Flour: Feel free to use regular all purpose flour if you're not gluten free. 

Pecans: You can substitute with walnuts or another nut of choice. To make this recipe nut free, use sunflower seeds or hemp seeds. 

Brown sugar: You can substitute with coconut sugar if preferred.

Make ahead: Mix together all of the ingredients for both the filling and crust, place in pan, then cover tightly with aluminum foil and refrigerate until ready to bake. It will last un-baked for several hours, but don't go for too much longer, or the fruit will break down too much.  You can also make and freeze the crumble topping for up to 6 months and use whenever you need it. 

Storage: store leftovers in a covered container in the refrigerator for 3-4 days. If reheating an individual portion, reheat in microwave. If reheating the entire crisp in the baking dish, heat in the oven for 10-15 minutes until warmed through.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 354
  • Sugar: 30.2 g
  • Sodium: 87.4 mg
  • Fat: 13.7 g
  • Carbohydrates: 53.8 g
  • Fiber: 6.3 g
  • Protein: 3.9 g

Keywords: vegan and gluten free strawberry rhubarb crisp