Can I use frozen strawberries instead of fresh ones?

While we recommend using fresh strawberries, you can use frozen strawberries if they come pre-sliced. Do not use whole frozen strawberries. Do not thaw the sliced frozen strawberries prior to use.

Can I make vegan strawberry crisp ahead of time?

Yes, you can assemble the crisp ahead of time and refrigerate it until you're ready to bake. Alternatively, you can bake it ahead of time and reheat it in the oven before serving.

Can I make individual servings of vegan strawberry crisp?

Absolutely! You can divide the filling and topping mixture into individual ramekins or oven-safe dishes for personalized portions. Just adjust the baking time accordingly, as smaller portions may cook faster.

Is vegan strawberry crisp suitable for special dietary needs like nut allergies?

Yes, this recipe is completely nut free.

Vegan Strawberry Crisp (GF Option!)

Baking dish of strawberry crisp topped with scoops of vanilla ice cream and a jug of milk.

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Vegan strawberry crisp made with fresh, sweet strawberries and topped with a buttery crumble topping. Gluten free option available!

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes
Yield: 8 Servings 1x
Category: Pies and Pastries
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Filling 6 c fresh strawberries, sliced 1/3 c granulated sugar 1/4 c cornstarch 1 tbsp lemon zest 1 tbsp lemon juice 1 tsp vanilla extract 1/4 tsp salt For the Topping 3/4 c all purpose flour* 3/4 c rolled oats 2/3 c granulated sugar 2/3 c light brown sugar 1/4 tsp salt 1/2 c vegan butter, melted

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Instructions

Prep: Preheat oven to 375 degrees F (190 C) and grab a 9 inch square pan or a 2 quart baking dish. Set aside.
Filling: Combine all of the filling ingredients in a large mixing bowl. Gently toss together until well combined. Spread the filling evenly into the bottom of the prepared baking dish.
Topping: To make the topping, add the all purpose flour, rolled oats, granulated sugar, brown sugar and salt to a large mixing bowl. Whisk together until ingredients are evenly distributed. Pour the melted butter into the mixture and stir until mixture looks crumbly. Sprinkle the mixture into the baking pan over the strawberries.
Bake: Place baking dish on center rack of preheated oven and bake for 35-40 minutes or until the crisp topping looks lightly golden. Remove from oven and allow to cool for 30 minutes before serving with dairy free vanilla ice cream.

Equipment

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Notes

*Strawberry Crisp will keep covered at room temperature for 2-3 days. Crisp can also be refrigerated for 4-5 days. Please keep in mind that this may impact the texture of the crisp. This is not a freezer friendly recipe.

*To make this recipe gluten free, simply replace the all purpose flour with gluten free all purpose flour. Double check your cornstarch and baking powder to ensure it is also gluten free.

*Frozen strawberries typically come whole, making them not a very good choice for this recipe. Frozen strawberries should only be used if they come sliced. Do not thaw before using!

Find it online: https://censoredbaker.com/vegan-strawberry-crisp/