Vegan Strawberry Crisp

4.67 from 6 votes

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.

Prep Time20

Cook Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 351kcal

Author: Alissa Saenz

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
⅓ cup maple syrup
¼ cup all-purpose flour
2 teaspoons vanilla extract
¼ teaspoon salt

US Customary - Metric

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.

Nutrition