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Rhubarb Apple Strawberry Vegan Crisp

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Vegan // Rhubarb Apple Strawberry Crisp // Feed Your Skull

Looking for a summery vegan dessert? Crisps are the perfect choice. Plus it’s a perfect excuse to melt a little scoop of your favorite dairy-free ice cream on top.

I almost called this a cobbler, but then I wondered if that was right, so I did some googling.

A cobbler is a sweet or savory filling topped with a batter or dough of some kind and then baked.

crisp or crumble is usually a fruit base covered in a streusel-like topping and baked until crispy.

This baby is definitely a crisp. A delicious easy-to-make crisp. I made it using the rhubarb from our first CSA of 2016, a sad-looking green apple, and some sad farmers market strawberries.

I probably could have called this Sad Fruit Crisp, but the rhubarb was really happy, so I didn’t.

Tip  💡 Use the fruit you already have • plums, mangos, banana, blueberries, apricots, or cherries would be 😋


After chopping the fruit I cooked everything down with a little mineral-rich coconut sugar until a thick preserve-like compote formed. The smell was amazing!

While that magic simmered on the stove I preheated the oven and made the oat topping. All you need for a perfect crispy top is some old-fashioned rolled oats, coconut oil, coconut sugar, a little flour, and baking soda.

When the fruit is ready mix it with some oats and pour into a greased 8×8 pan, cover with topping, and bake for 30 minutes.

So easy.

Vegan // Rhubarb Apple Strawberry Crisp // Feed Your Skull

It’s absolutely fantastic a few minutes out of the oven, but also tastes good cold. This crisp will be good for up to a week stored covered in the fridge, but of course tastes best within the first few days.

Rhubarb Apple Strawberry Vegan Crisp

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 9 servings
  • Calories per serving: 231
  • Fat per serving: 8

Additional nutritional information // total carbohydrate: 38g • fiber: 3g • sugars: 19g • protein: 3g • vitamin a: 1% • vitamin c: 31% • calcium: 5% • iron: 6% • manganese: 11% • folate: 4% • thiamine/b1: 4%


    Fruit Base
  • 2 big stalks of rhubarb, chopped (366g or 3 cups)
  • 1 large green apple, cored and chopped (229g or 1 3/4 cups)
  • 1 1/2 cups strawberries, stems removed (222g)
  • 1/2 cup organic coconut sugar (90g)
  • 1/2 cup old-fashioned rolled oats (53g)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon vanilla extract
  • Streusel Topping
  • 1 cups old-fashioned rolled oats (100g)
  • 1/3 cup all-purpose flour or flour of choice (47g)
  • 1/4 cup softened coconut oil or Earth Balance coconut spread (58g)
  • 1/4 cup organic coconut sugar (38g)
  • 1/4 teaspoon baking soda (1g)


  1. Preheat oven to 350ºF. Grease an 8x8 glass baking dish with coconut oil spray and set aside.
  2. Add rhubarb, apple, strawberries, coconut sugar, and balsamic to a large sauce pan and cook on medium heat for non-stick or medium-low for metal for about 15 minutes, stirring every several minutes. Remove from heat and stir in 1/2 cup of oats and vanilla extract.
  3. In a medium mixing bowl whisk remaining oats, flour, coconut sugar, and baking soda. Add coconut oil/spread and whisk until little clumps form throughout the mixture.
  4. Spread fruit mixture in the greased baking dish and cover evenly with streusel topping.
  5. Bake uncovered for 30 minutes.

Vegan // Rhubarb Apple Strawberry Crisp // Feed Your Skull

Vegan // Rhubarb Apple Strawberry Crisp // Feed Your Skull

I would love to see your food pics! If you give this meal inspiration a whirl, let us know. 💞 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram! xx

Vegan // Rhubarb Apple Strawberry Crisp // Feed Your Skull

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