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.
- 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)
- 2 pounds fresh strawberries, cleaned, hulled, and quartered
- ⅓ cup maple syrup
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
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Preheat the oven to 350°F and lightly oil a 2 quart baking dish.
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To make the topping, start by stirring the flour, brown sugar, cinnamon, and salt together in a large bowl.
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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.
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Stir in the oats and pecans.
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Place the topping in the fridge to chill while you make the filling.
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Stir the strawberries, maple syrup, flour, vanilla, and salt together in a large mixing bowl.
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Transfer the mixture to your baking dish, and use a spoon to smooth out the top.
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Evenly sprinkle the topping over the filling.
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Place the dish into the oven and bake the crisp until the strawberry mixture bubbles around the edges, about 45 minutes.
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Remove the dish from the oven and transfer it to a cooling rack. The filling will continue to thicken as it cools.
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Serve the crisp warm. Scoop it into bowls. Optionally top with vegan vanilla ice cream.