I baked this Vegan Strawberry Crisp for my friend’s dinner party last weekend. The strawberries softened under the buttery crumble, and my niece asked for more.
Delicious and Easy Vegan Strawberry Crisp
This fresh vegan strawberry crisp features ripe strawberries mixed with a hint of lemon and sugar, topped with a crunchy crumble made from oats, flour, and plant-based butter. The dish takes about 45 minutes to prepare and bake and serves 6 people.
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar, adjust to taste
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour or almond flour
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup vegan butter, melted
- Optional: non-dairy ice cream for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare Strawberries: In a mixing bowl, combine sliced strawberries, sugar, and lemon juice. Toss until the strawberries are evenly coated. Transfer the mixture into a greased baking dish.
- Make the Crumble: In another bowl, mix together oats, flour, brown sugar, salt, and cinnamon. Pour in the melted vegan butter and mix until the mixture resembles coarse crumbs.
- Assemble the Crisp: Evenly spread the crumble topping over the strawberries in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the crumble is golden brown and the strawberries are bubbling.
- Serve: Allow to cool slightly before serving warm, optionally topping with non-dairy ice cream.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6
- Calories: 180kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 28g
I keep the crisp covered at room temperature for up to two days, or in the fridge for up to four days. The stay soft, and I let scoops come to room temperature before serving.
