Healthy Strawberry Rhubarb Crisp (Vegan + Easy)
This easy-to-make Strawberry Rhubarb Crisp recipe features sweet-tart rhubarb and fresh strawberries, baked tender with a crumbly oat topping for a healthy vegan dessert, breakfast, or snack!
Fruit crisps are one of my favorite quick and easy treats to make. They come together fast and always taste delicious. I’ve yet to make a crisp that I didn’t like!
This vegan Strawberry Rhubarb Crisp is one of my favorite ways to celebrate spring and early summer. The sweet-tart combination of juicy strawberries and rhubarb, topped with a crunchy golden oat crumble, is pure deliciousness in every bite.
It’s incredibly easy to make with simple ingredients, and the smell while it’s baking is absolutely heavenly. Whether you serve it warm with a scoop of vegan ice cream or enjoy it on its own, this crisp is always a crowd-pleaser and the perfect way to celebrate rhubarb season.
Without further ado, let’s make this ultimate spring and summer dessert!
Ingredients You’ll Need
This healthy strawberry and rhubarb crisp comes together with simple, wholesome ingredients — most of which you probably already have on hand!
For the Fruit Filling:
- Fresh strawberries — Hulled and quartered (fresh is best, but frozen works too)
- Fresh rhubarb — Sliced into 1/2-inch pieces (the star of the dish!)
- Coconut sugar or maple syrup — For natural sweetness
- Cornstarch or arrowroot — Helps to thicken the juicy filling
- Lemon juice — Brightens the flavor
- Vanilla extract
- Ground cinnamon — Adds a cozy warmth
For the Crisp Topping:
- Rolled oats — For a classic, hearty texture
- Almond flour — Keeps it gluten-free (or use all-purpose flour)
- Coconut sugar or brown sugar — For sweetness and caramelization
- Coconut oil or vegan butter — Melted, for a golden, crumbly topping (see oil-free option in notes below!)
- Slivered almonds, chopped walnuts or pecans (optional) — For extra crunch and richness
- Cinnamon and a pinch of salt
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
How to Make Strawberry Rhubarb Crisp
Here’s a step-by-step look at the process with photos to guide you along the way!
Preheat oven to 375°F (190°C). Lightly grease a 9×9 or 8×11 baking dish.
Make the filling: In your baking dish, combine the sliced rhubarb, strawberries, maple syrup, cornstarch, vanilla, lemon juice, and cinnamon. Stir gently until the fruit is evenly coated.
Make the topping: In a medium bowl, mix the oats, almond flour, chopped nuts (if using), sugar, cinnamon, and salt. Pour in the melted coconut oil and stir until the mixture is crumbly and moist.
Assemble: Sprinkle the topping evenly over the fruit filling.
Bake for 35–45 minutes, until the topping is golden brown and the filling is bubbling around the edges. Let cool before serving.
It’s completely fuss-free, and you’ll be enjoying a warm bowl of strawberry rhubarb crisp in no time. Enjoy!
Tips for the Best Fruit Crisp
- Don’t thaw frozen rhubarb. If using frozen, add it straight to the filling. It may release more liquid, so you can add an extra ½ tablespoon of cornstarch if needed.
- Make the topping extra crunchy. Add a handful of chopped nuts (walnuts or pecans) and a sprinkle of turbinado sugar on top before baking.
- Let it cool. The crisp thickens as it cools. Waiting 10–15 minutes (or longer) gives you a much better texture and prevents the filling from becoming soupy.
- Serve with ice cream. A scoop of vegan vanilla ice cream or coconut whipped cream takes this crisp to the next level!
- Make it ahead. You can assemble the crisp (without baking) up to a day in advance. Keep it covered in the refrigerator and bake when ready.
- Oil-free option. When making the topping, use pure maple syrup in place of oil/butter, and reduce or omit the sugar.
Serving Suggestions
Fruit crisps are best served warm. I love pairing mine with a dollop of non-dairy vanilla bean ice cream or vanilla yogurt (especially for a morning meal!). Anything vanilla goes with this flavor combination. And coconut whipped cream makes a light and delicious topping too!
How to Store Leftovers
This crisp stores beautifully and is great for making ahead!
- At Room Temperature: Once cooled, you can keep it loosely covered for up to 1 day.
- Refrigerator: Store in an airtight container or tightly covered with foil for up to 4 days. The topping may soften slightly, but it still tastes wonderful.
- Freezer: This crisp freezes very well for up to 2 months. Cool completely, then wrap tightly with plastic wrap and foil, or place in a freezer-safe container. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15–20 minutes until warmed through and the topping is crisp again.
Pro tip: For the best texture, reheat individual portions in the toaster oven or air fryer for a few minutes to bring back some of that fresh-baked crunch.
More Healthy Fruit Recipes!
- Apple-Cranberry Crisp
- Rustic Apple & Pear Crisp
- Easy Pear Mosaic Tart
- Banana Chia Pudding
- Southern Blackberry Cobbler
If you try this easy rhubarb recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
Print
STRAWBERRY RHUBARB CRISP
- Total Time: 40 minutes
- Yield: Serves 4 – 6 1x
- Diet: Dairy-Free, Vegan
Description
A perfect combination of sweet & tart! Easy homemade strawberry rhubarb crisp is a family favorite! Great as a dessert, but healthy enough for breakfast or a light snack. Vegan & gluten-free recipe.
Ingredients
Filling
- 4–5 stalks of rhubarb (about 3 cups), sliced into 1/2-inch pieces
- 1 lb. strawberries (about 3 cups), hulled and quartered
- 2 tablespoons coconut or cane sugar (or maple syrup)
- 1 heaping tablespoon cornstarch, optional
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Crisp Topping
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond meal (sub with oat or all-purpose flour)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom (optional)
- 1/4 cup coconut or cane sugar (maple syrup works too)
- 1/3 cup coconut oil or vegan butter (melted)
- 1/3 cup slivered almonds (or chopped walnuts or pecans)
- pinch of mineral salt
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×9 or 8×11 baking dish.
Make the filling: In your baking dish, add the rhubarb and strawberries. Top with the sugar, cinnamon, cornstarch, and vanilla, stir gently to mix.
Make crisp topping: In a medium-sized bowl, mix together the oats, almond meal, cinnamon, cardamom, sugar, oil, nuts, and salt.
Assemble: Spread the oat mixture evenly over the strawberry-rhubarb mix.
Bake: Place the baking dish on the center rack for 30–40 minutes. It will be done when the mixture is bubbly, and the top is golden. Let cool 10 minutes (it thickens as it cools).
Serve warm with a dollop of non-dairy vanilla yogurt or a scoop of your favorite non-dairy vanilla ice cream.
Serves 6 – 8
Notes
Using a little extra oil or maple syrup will result in a crumblier topping.
Oil-free: Use pure maple syrup in place of oil and omit the dry sugar in the crisp topping.
Nut-free: Substitute the flour with oat or all-purpose. Omit the nuts, or use sunflower or pepitas (pumpkin seeds).
Gluten-free: Make sure the oats are certified GF.
Frozen strawberries and rhubarb work well, too. Simply add to the baking dish as per the recipe and continue.
Storage:
- Room Temperature: Up to 1 day, loosely covered.
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven for 15–20 minutes to crisp the topping.
If you don’t have all the spices, no worries, this will still be great without them!
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Updated: This recipe was originally published in May 2016 and updated in July 2026 with new photos and helpful tips.
FOLLOW TSV on Facebook, Instagram, Pinterest, YouTube, or subscribe (email) for more recipes and inspiration! ♥︎
If you can’t eat nuts would it be okay to sub with regular flour?
Great question, Leah! Yes, you can replace the almond flour with all-purpose or flour. Enjoy the fruit crisp!
Hi, can you give a weight or volume for the rhubarb? I grow my own, so the length of each stalk varies. Is it about equal to the volume of the berries?
I would suggest about the same weight. One thing I love about crisps is how easy they are. You can gladly add more or less of the strawberries and rhubarb without ruining the recipe. But for good measure, equal amounts is good.
I think it’s great you’re using your own rhubarb. How fun that must be to grow and pick for yourself, I love it! Enjoy! :)
This was absolutely yummy! I also really like the bowls you have used. Could you share where they came from?
Thank you, glad you enjoyed the crisp! I picked the bowls up online from Urban Outfitters. I love them, they are becoming my everyday bowls! :)
I made this without oil and it was delicious. Thank you for the wonderful recipe!
So glad you enjoyed it, Nancy!