Rhubarb Strawberry Apple Crisp that Begs for a Vegan Scoop of Vanilla

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This rhubarb strawberry apple crisp is a marvelous three-fruit blend that was shared with us many, many years ago by Melody Wren of The Cook’s Kitchen. She whipped it up when she had a glut of garden-fresh rhubarb and a wilting pint of strawberries on hand. The result was a lovely sweet-tart dessert that begs for a scoop of dairy-free vanilla ice cream! We’ve updated the recipe and post to make it easier to follow.

Rhubarb Strawberry Apple Crisp Recipe (dairy-free and vegan)

Special Diet Notes: Rhubarb Strawberry Apple Crisp

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian.

Rhubarb Strawberry Apple Crisp
 
Prep time
Cook time
Total time
 
This unique crisp recipe was adapted from Chatelaine Magazine.
Author:
Serves: 6 to 8 servings
Ingredients
  • 4 cups chopped fresh or frozen rhubarb
  • 3 medium apples, peeled, cored, and thinly sliced
  • 1 pint strawberries, hulled and quartered
  • 3 tablespoons sugar
  • 3 tablespoons + ⅓ cup all-purpose flour, divided
  • 1 teaspoon ground cinnamon, divided
  • ⅔ cup rolled oats
  • ⅓ cup all-purpose flour
  • ⅓ cup brown sugar
  • 3 tablespoons dairy-free buttery spread or coconut oil, melted
Instructions
  1. Preheat your oven to 350F.
  2. If using frozen rhubarb, place it in a sieve and rinse under cold water to remove any ice crystals.
  3. Place the rhubarb, apples, and strawberries in a large bowl.
  4. In a small bowl, whisk together the sugar, 3 tablespoons flour, and ½ teaspoon cinnamon. Sprinkle over the fruit and toss to evenly coat.
  5. Transfer the fruit mixture to an oblong baking dish and gently press to even out the surface.
  6. In a medium bowl, stir together the oats, remaining ⅓ cup flour, brown sugar, and remaining ½ teaspoon cinnamon. Slowly drizzle in the buttery spread or oil while stirring with the fork. Continue stirring until evenly distributed and crumbly.
  7. Evenly scatter the crumble over top of the fruit.
  8. Bake for about 1 hour, or until the fruit starts to bubble around edges and a knife inserted in the center of the crisp comes out hot.
  9. Serve warm or at room temperature with a scoop of dairy-free vanilla ice cream or a dollop of dairy-free vanilla yogurt, if desired.
  10. Store leftovers covered in the refrigerator for up to 3 days.

Key Pantry Supplies: Rhubarb Strawberry Apple Crisp

Want More Dairy-Free Recipes? Enjoy Alisa’s Cookbooks:

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

3 Comments

  1. Pingback: Rhubarb Dump Cake Recipe for a Simple & Delicious Spring Dessert

  2. oh, I LOVE this recipe! I may even try it without the strawberries, because I do love the tart flavor of rhubarb, and pairing it with apple sounds amazing…

    and yes, a scoop of vanilla, please!

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