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Strawberry Rhubarb Crisp (with vegan and gluten-free options)

The perfect balance of sweet and tart, this quick, flexible dessert embraces locally sourced seasonal fruit.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12

Equipment

  • 9”x13” baking dish

Ingredients
  

Fruit filling

  • 1 cup diced rhubarb
  • 3 ½ cups diced strawberries 1 pint if whole
  • ¾ cups granulated sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon cornstarch
  • ¼ teaspoon kosher salt

Topping

  • ¾ cup packed brown sugar
  • ¾ flour
  • 1 stick unsalted butter, cold vegan or traditional
  • 1 cup rolled oats
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg

Instructions
 

  • Grease a 9” by 13” pan and preheat your oven to 375 degrees F.
  • Dice strawberries and rhubarb. Combine with granulated sugar, lemon juice, cornstarch, and salt in a large bowl. Pour into prepared baking dish.
  • Combine the brown sugar, flour, rolled oats, cinnamon, and nutmeg in the now-empty bowl.
  • Using a fork or a pastry blender, mix in cubes of butter until the chunks are small and evenly distributed throughout the topping mix. Pour the completed mixture evenly over your fruit filling.
  • Bake at 375 degrees F for 45 minutes. Serve warm, garnished with whipped topping or vanilla ice cream.

Notes

  • To make this recipe gluten-free, use gluten-free flour and rolled oats.
Keyword crisp, dessert, fruit, rhubarb, strawberry, vegan, vegan dessert