This vegan strawberry crisp is bursting with juicy strawberries, sweetened with maple syrup, and topped with a decadent oat-crumble topping. Easy to make and perfect with a scoop of dairy-free vanilla ice cream.
Fresh strawberries are one of my favorite things about this time of year! I love strawberries, and I buy them year-round — even during the winter months when they’re not very good. But right about now is about when I start getting excited about fresh berries.
Strawberry season snuck up on me this year. Is it May already? I’m sure I’m not the only one forgetting what month it is these days. On a recent excursion to the supermarket I spotted a carton pretty bright red of berries. I knew it was time for that vegan strawberry crisp I’d been itching to make.
Vegan Strawberry Crisp Ingredients
Here’s what you’ll need!
- Flour
- Organic brown sugar
- Cinnamon
- Salt
- Vegan butter
- Rolled oats
- Pecans (optional!)
- Strawberries
- Maple syrup
- Vanilla extract
How to Make Vegan Strawberry Crisp
The Topping
Make this first! Mix up some flour, brown sugar, cinnamon and salt in a large mixing bowl. Now cut your butter into small pieces and add it. Make sure the butter is cold! Cut the butter in with a pastry cutter or a couple of knives.
Stir in some rolled oats and pecans. Now your topping is ready! Stick the bowl in the fridge to chill while you do the rest.
The Crisp
To make your filling, just stir your strawberries, maple syrup, vanilla, and some salt together in a large bowl. Transfer the mixture to a baking dish — I used a deep pie plate, but a casserole dish works well too. Smooth out the top with a spoon, then sprinkle the topping on top.
Pop your crisp into the oven and bake it until you can see the filling bubbling up around the edges.
Let it cool for a bit on a cooling rack — the filling will continue to thicken as it sits.
I like to enjoy my crisp with a scoop of vegan vanilla ice cream.
Vegan Strawberry Crisp Tips & FAQ
- Can this dish be made gluten-free? Probably! I haven’t tried it myself, but I think an all-purpose gluten-free flour blend should work just fine. You’ll also want to make sure your oats are certified gluten-free.
- Where can I find vegan butter? Most supermarkets carry it in near the regular butter. Look for brands like Earth Balance or Miyoko’s.
- Why does the brown sugar need to be organic? Most granulated sugar in the United States is processed using animal bone char, so it’s not considered vegan. Organic sugar is processed differently.
- Leftover storage: This crisp is best served the day it’s made. If you do end up with leftovers, refrigerate them in the original baking dish, covered tightly with plastic. They will keep for about 3 days, although the longer they sit, the less crisp your topping will be.
- Can you recommend a brand of vegan vanilla ice cream to serve this with? I used So Delicious cashewmilk vanilla ice cream, and it was excellent!
- Looking for more vegan spring and summer desserts? Try my peach cobbler, strawberry shortcake, lemon bars, or blueberry coffee cake!
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Vegan Strawberry Crisp
This vegan strawberry crisp is bursting with juicy strawberries, sweetened with maple syrup, and topped with a decadent oat-crumble topping. Easy to make and perfect with a scoop of dairy-free vanilla ice cream.
Ingredients
For the Topping
- 1 cup all-purpose flour
- 1/2 cup organic brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold vegan butter
- 1/2 cup rolled oats
- 1/2 cup chopped pecans (or another type of nut, optional)
For the Filling
- 2 pounds fresh strawberries, cleaned, hulled, and quartered
- 1/3 cup maple syrup
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
Preheat the oven to 350°F and lightly oil a 2 quart baking dish.
To make the topping, start by stirring the flour, brown sugar, cinnamon, and salt together in a large bowl.
Cut the butter into 8 pieces and add them to the bowl. Use a pastry cutter or a couple of knives to cut the butter into the flour mixture, working until the mixture resembles coarse crumbs.
Stir in the oats and pecans.
Place the topping in the fridge to chill while you make the filling.
Stir the strawberries, maple syrup, flour, vanilla, and salt together in a large mixing bowl.
Transfer the mixture to your baking dish, and use a spoon to smooth out the top.
Evenly sprinkle the topping over the filling.
Place the dish into the oven and bake the crisp until the strawberry mixture bubbles around the edges, about 45 minutes.
Remove the dish from the oven and transfer it to a cooling rack. The filling will continue to thicken as it cools.
Serve the crisp warm. Scoop it into bowls. Optionally top with vegan vanilla ice cream.
Hi do you think it would be possible to make this in a crock pot?
I’m really not sure, but I’d be concerned that the topping wouldn’t get crispy.
I think the filling should called for sugar. It tasted pretty tart. I never put chopped nuts in the crumb mixture before but I like it.
Sorry to hear that! Did you include the maple syrup? That should balance out the tartness – it’s basically liquid sugar. Strawberries that aren’t very sweet could also be the cause.
I have made this several time and every time, always delicious! The tartness level was perfect and when paired it with dairy-free vanilla ice cream that really took it to another level! I added a bit of rhubarb to the strawberries and also tasted great!!
This is lovely summertime dessert! I put a couple spoonfuls of vanilla ice cream and the effect with the warm strawberries is delightful. Yum!