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Healthy Vegan Strawberry Rhubarb Crisp

A spring-to-summer classic, this healthy pie dish features fresh, sweet strawberries and tart rhubarb. It's a classic crisp recipe with a buttery oat crumble topping - all made without any dairy or gluten.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 9
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 280
Ingredients Equipment Method

Ingredients
  

Crumble Topping
  • 2 cups rolled oats
  • 1 cup almond flour
  • ⅓ cup coconut sugar
  • 6 tbsp butter, melted
  • 2 tsp cardamom
  • 1 tsp vanilla
  • 1 tbsp orange zest
Filling
  • 2 cups strawberries, sliced
  • 2 cups rhubarb, sliced about four stalks
  • ⅓ cup coconut sugar
  • 3 tbsp orange juice

Equipment

  • 9" square baking dish

Method
 

Filling
  1. Slice the strawberries and rhubarb, then add to a large mixing bowl.
  2. Gently toss the sliced fruit with the orange juice and coconut sugar. Let sit for about 15 minutes while you prepare the topping.
Crumble Topping
  1. In a large bowl, add the oats, almond flour, coconut sugar, cardamom, salt, and orange zest. Whisk to combine.
  2. In a microwave safe bowl, melt the vegan butter. Add the vanilla extract to the melted butter.
  3. Pour the buter-vanilla mixture into the bowl of dry ingredients. Stir to combine. Set aside.
Assemble + Bake
  1. Add the fruit to a deep 9" square baking pan. Any shape will do really - the deeper the dish the better.
  2. Top with the crumble by dropping it over the fruit using your hands. Do not even it out, do not press it down. You want a rough, imperfect layer.
  3. Bake at 350 for 25 - 30 minutes. You'll know it's done when the fruit filling bubbles up from underneath the crumble topping. Tent the dish with foil if you notice the topping is getting too dark.
  4. Let sit for a couple minutes before serving - the filling will thicken as it cools.
  5. Store for up to 5 days covered in the fridge. Enjoy this strawberry rhubarb crisp either warm or cold - both are delicious!