Vegan Strawberry Crisp – 7 Ingredients

Reasons I’m Obsessed With This Strawberry Crisp Recipe

• Sweet and citrusy. Soft, citrus-infused strawberries pair so well with a sweet, crispy oat topping! It’s too good for words.
• Quick and easy. You can prep this dessert in 20 minutes with only 7 ingredients! Then, all you have to do is wait for it to bake and cool.
• The perfect summer dessert for any occasion. Strawberry crisp is the perfect casual dessert for a warm summer night, but you can also double the recipe and serve it for a dinner party. Up to you!

I’ve re-done this recipe to be a completely updated treat of the version I’ve enjoyed, and I’m so happy to be re-making it with Bob’s Red Mill products, and to be a Bob’s Red Mill ambassador.

I’ve loved being an ambassador for so many years and seeing how many of you have converted to using their products. I go into the two products that I use here in more detail below, but I love the high quality, consistency, and taste/texture of all their products. They work perfectly in this crisp, too!

P.S. Do you call it a crisp or a crumble? I call this recipe a crisp, but I also have a great recipe for strawberry crumble you can try!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Brown Sugar – You can also use regular granulated sugar, coconut sugar, or any other kind as long as it’s not liquid.
• Bob’s Red Mill 1-to-1 Gluten Free Baking Flour – My favorite gluten-free flour! I use it to create a nice, thick, juicy filling, and in the topping for the perfect, crunchy crisp. 
• Strawberries – You can use either fresh or frozen! I have tips below if you’re using frozen.
• Orange Juice – This adds a bright punch of tangy flavour! You could also use lemon juice (half the amount) or pineapple juice.
• Sea Salt – This brings all the flavours together. If you’re using kosher salt, use a little less so that it’s not too salty (since the granules are smaller).
• Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats – These are my favourite oats! I love that they are certified gluten-free if you need them to be. I recommend sticking to the old-fashioned rolled oats kind so that the texture is correct. If you use quick oats, they might dissolve too quickly while cooking.
• Melted Vegan Butter – Vegan butter helps achieve the desired crisp, buttery consistency of the topping. The one I use is salted. If yours is unsalted, add a pinch of salt. You could also sub in oil, adding a pinch of salt.

Can I Use Frozen Strawberries?

Yes. If you’re using frozen strawberries, let them thaw completely first. Drain off the excess liquid, or add in a few more tablespoons of flour until it resembles the photos.

How to Make Vegan Strawberry Crisp

Ready to see how this easy strawberry crisp comes together? Here’s a step-by-step overview.

• Prepare. Preheat the oven to 375°F/190°C.
• Coat the strawberries. In your 8×8 baking dish, stir together the sugar, the Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sea salt. Add the strawberries and toss to coat them completely. Allow everything to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.

• Make the crisp topping. In another bowl, mix together the Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats, the remaining Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sugar. Pour the melted butter over the sugar and flour, and mix bit by bit until a crumble forms. You can use your fingers to clump it together in bits, too. Don’t over-mix it.

• Assemble. Top the strawberries with the oat flour mixture, covering everything entirely.
• Bake the crisp. Bake for 30 minutes, then broil on low for a few minutes until the top is golden brown. Allow everything to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result! 

Tips for Success

• Add more sugar if needed. If you’re using very fresh and tart strawberries, feel free to increase the sugar in the filling by 1 or 2 tablespoons. You can always taste a small amount of it after the ten-minute rest period to see if it’ll be sweet enough for you! 
• For a thicker crisp. If you want a thicker, crisp, feel free to make a little bit more of the topping to cover it up even more!
• Possible flour substitutions. If you’re not gluten-free, you can use Bob’s Red Mill Unbleached White All Purpose Flour.
• You could also use individual ramekins to make this. I would split it between 4-5 individual ones.

How to Serve Strawberry Crisp

Strawberry crisp is pretty great as-is, but there are a couple of add-ons that you can indulge in if you like! A scoop of my cashew ice cream would taste incredible with this. Cashew whipped cream or coconut whipped cream would be great, too! A serving of fresh fruit on the side (blueberries, raspberries, blackberries, etc.) is always a good idea as well.

Store and Reheat Leftovers

• Refrigerate leftovers. This strawberry crisp recipe will last in your fridge for at least 4 days in an airtight container! Reheat it in the microwave for about 30 seconds, or heat it in the oven at 350ºF until warmed through.
• Freeze it for later. Once completely cooled, you can store this strawberry crisp in an airtight container in the freezer for 2-3 months. Remember to thaw it in the fridge overnight before reheating!

More Easy Strawberry Desserts

• Strawberry Banana Bread
• Strawberry Cream Pie
• Strawberry Granita
• Vegan Strawberry Coconut Ice Cream