Vegan Strawberry Rhubarb Crisp

An Easy, Delicious Summer Dessert!

Scribbled Underline

Sweet strawberries and tart rhubarb combine in this vegan strawberry rhubarb crisp everyone will love. Serve it plain or top with dairy-free ice cream.

Gather the Ingredients

– chopped strawberries  – sliced rhubarb  – sugar – lemon zest – arrowroot starch or cornstarch – salt

Gather the Ingredients

For the topping: – rolled oats – oat flour – coconut sugar (or brown sugar) – soft coconut oil

Add strawberries, rhubarb, sugar, lemon zest, arrowroot starch, and salt to a bowl. Stir until combined. – Add mixture to an 8 x 8 baking dish and spread.

Add rolled oats, oat flour, and coconut sugar to a bowl and whisk until combined. – Add coconut oil to oat mixture and mix until combined and crumbly.

Add all of the oat mixture to the top of the fruit mixture and spread to make an even, loose layer (don't pack it down). - Bake for 45 minutes. – Cool and serve warm.

– You can also bake in individual ramekins, directions included in the full recipe.

Serve plain or top with dairy-free ice cream or coconut whip!