Vegan Strawberry Crisp - 7 Ingredients

This vegan strawberry crisp is so juicy and sweet, and very easy to make. It only needs 7 ingredients, and it's the best summer dessert!

Course Dessert

Cuisine American, Universal

Prep Time 20

Cook Time 30

Resting Time 10

Total Time 1

Servings servings

Calories 388

¼ cup brown sugar or cane sugar, coconut sugar or white sugar
3 tablespoons Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
¼ teaspoon sea salt
2 pounds fresh strawberries chopped (about 5 cups whole)
1 tablespoon orange juice or pineapple juice

¾ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill Unbleached White All Purpose Flour if you’re not gluten free
¾ cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
5 tablespoons brown sugar or cane sugar, coconut sugar or white sugar
6 tablespoons melted vegan butter salted (if using unsalted, add a pinch of sea salt)

Preheat oven to 375°F/190°C.
In your 8x8 baking dish, stir together the ¼ cup of sugar, 3 tablespoons Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and the sea salt. Add the strawberries and orange juice and toss to coat completely. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.

In another bowl, mix together the oats, remaining 3/4 cup Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and 5 tablespoons sugar. Pour over the melted butter and mix until bit by bit until a crumble forms. You can use your fingers to clump it together in bits too. Don't over mix it.
Top the strawberries with the oat flour mixture, covering everything entirely.

Bake for 30 minutes, then broil on low for a few minutes until top is golden brown.
Allow to cool for 10 minutes before serving. Scoop into bowls and serve with ice cream for the best result!

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!
If you’re using frozen strawberries, let them thaw completely first. You can drain off the excess liquid, or add in a few more tablespoons of flour until it looks like in the photos.
If you want a thicker crisp, feel free to make a little bit more to cover it up even more!
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.
A scoop of my Cashew Ice Cream would taste incredible with this!
To store: 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.
To freeze: 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!