Jun 14, 2014

Vegan strawberry rhubarb crisp

vegan strawberry rhubarb crisp

In an attempt to eat less sugar, I recently swore off baking. See how well that worked? But it’s strawberry rhubarb season, people! I did use coconut sugar, which is supposedly lower on the glycemic index…so slightly less bad than regular sugar. And I used olive oil rather than butter or “vegan butter” (which I really try to avoid, because of the palm oil and other questionable ingredients.)

But let’s get real – this crisp is a treat, not a health food. And what a treat it is. The fruit is just bursting with flavor, especially if you use super fresh strawberries and rhubarb. I got mine from a new farm-to-front door delivery service called Good Eggs. Pricey, but awesome produce and a major convenience.

The crisp topping is nice and nutty. I left it on the less-sweet side since the tart rhubarb requires quite a bit of sugar in the filling. I’m sure you could make the topping gluten-free by using more almond flour in place of the whole wheat flour.

Go ahead and make this indulgent dessert while the fruit’s in season. I hereby absolve you of any guilt you might feel!

Vegan Strawberry Rhubarb Crisp

1 pound rhubarb, sliced (3-4 cups)
2 pints strawberries, hulled and quartered
¾ cup coconut sugar, divided
1 cup oats
½ cup almond meal
½ cup white whole wheat flour or whole wheat pastry flour
½ cup chopped pecans
½ teaspoon cinnamon
Good pinch of salt
1/3 cup extra virgin olive oil
1 tablespoon cold water

Heat the oven to 375 degrees.

Place the fruit in a large bowl. Add ½ cup coconut sugar and let sit for 20 minutes.

In another bowl, combine the oats, almond meal, flour, remaining 1/4 cup sugar, pecans, cinnamon and salt. Drizzle on the olive oil and mix with your hands. Add the water and pinch the mixture until crumbly.

Place the fruit in an 8-inch square baking dish. Cover with the topping.

Bake for 40-45 minutes, until bubbling and lightly browned. Cool to room temperature and serve.

See more recipes: Baked goods and desserts, Vegan


  • Martin Hoffman

    Hi Cathy! This sounds delicious. I was wondering if you might be able to suggest any replacements for the almonds and pecans, as I am allergic. I can eat pine nuts, Brazil nuts, cashews, peanuts and pistachios but I’m allergic to all other nuts.

  • whatwouldcathyeat

    Hi Martin! I would replace the almond meal with additional flour – in fact, that’s the way I usually make it. And instead of pecans, I think pistachios would be lovely. However, the crisp is fine nut-free, too. Let me know what you think!

  • This looks great Cathy! I love strawberry and rhubarb together and we got some at the farmer’s market this weekend. Unfortunately, the strawberries didn’t last 24 hours (way too delicious) and I finally got around to cooking the rhubarb last night. I’m planning on making rhubarb ice cream. I’m more than a little excited :)

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