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 the best things about this time of year! I love using them in all kinds of sweet treats — like my vegan strawberry cake, vegan strawberry muffins, and vegan strawberry shortcake. This vegan strawberry crisp is a new go-to, not just because it's delicious, but because it's one of the easiest strawberry desserts to throw together.
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It's a total cinch: just toss together the filling, pop it in a baking dish, mix up the topping, and scatter that over the top. Then bake until the filling is bubbly and the topping is golden brown. Your kitchen will smell incredible, and you'll end up with a dessert that's scrumptious and show-stopping. Add a scoop of vegan vanilla ice cream, and it tastes like sunshine in a bowl!
Ingredients You'll Need
- Flour. I've only tested this recipe with all-purpose wheat flour. However, since you're just using it in the topping, I suspect that other varieties like whole wheat pastry or all-purpose gluten-free flour would work.
- Organic brown sugar. Conventional sugar is often processed using animal products, so we're using organic to keep the recipe vegan.
- Cinnamon.
- Salt.
- Vegan butter. Most stores sell this in the refrigerated case, near the regular butter.
- Rolled oats. Quick oats should work just fine as a substitute.
- Pecans. These are optional, or feel free to swap them out with another type of nut, like walnuts.
- Strawberries.
- Maple syrup.
- Vanilla extract.
How It's Made
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 vegan strawberry crisp with a scoop of vegan vanilla ice cream.
Frequently Asked Questions
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.
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.
Yes, but the filling may come out a bit runnier, since frozen berries release more water. It should still be delicious though! Use the frozen berries straight from the freezer (don't thaw), and add a few extra minutes of bake time, if needed.
More Vegan Summer Desserts
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📖 Recipe
Vegan Strawberry Crisp
Ingredients
For the Topping
- 1 cup all-purpose flour
- ½ cup organic brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold vegan butter
- ½ cup rolled oats
- ½ cup chopped pecans (or another type of nut, optional)
For the Filling
- 2 pounds fresh strawberries, cleaned, hulled, and quartered
- â…“ cup maple syrup
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- ¼ 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.
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I made this yesterday using fresh local strawberries and it was great. I've never used nuts in the crisp topping and that was an amazing new idea for me. I'll definitely be making this again.
OMG!! My husband and my daughter (neither vegan) thought this was one of the best vegan dessert I've made. Even my mom (a tough sell on any vegan food I make) Thought it was good! My husband said I can make it anytime!!
This is lovely summertime dessert! I put a couple spoonfuls of vanilla ice cream and the effect with the warm strawberries is delightful. Yum!
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!!
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.
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.