This vegan mixed berry rhubarb crisp is the perfect summertime dessert. It’s full of delicious berries and has the perfect balance of sweet and tart. The best part is the incredible crumb topping!
A goal I have is to have my own little patch of rhubarb growing in my yard. It's supposedly really easy to grow. But as everything I've tried to grow gets eaten by chipmunks and squirrels, I rely on my farm CSA or the farmer's market to get my rhubarb...for now.
Rhubarb is great to bake with in desserts as it gives a tartness that balances out the sweetness. Strawberries are often paired with rhubarb but I prefer using a mixture of berries for more flavor.
Love baking with berries? Try out my vegan berry coffee cake, strawberry chocolate chip cupcakes, and baked oatmeal with cherries.
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Why You’ll Love This Mixed Berry Rhubarb Crisp
- Texture: The juicy gooey fruit layer goes perfectly with a crispy, crumble topping.
- Flavors: This vegan dessert is both sweet and tart but not too much of either. Using different types of fruit adds depth to the flavor.
- Versatile: You can switch up the fruit to whatever is in season. You can also use frozen fruit!
Ingredient Notes
- Rhubarb: Make sure you are only eating the stalk, not the leaves which can make you sick. (Are Rhubarb Leaves Safe to Eat?)
- Berries: Use any combination of berries that you want. Our favorite combination is strawberries, blueberries, and blackberries.
- Vegan butter: My favorite kind to bake with is Country Crock Plant Butter.
- Oats: Do not use instant or steel cut.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- You can easily change up this recipe by changing the berries used. Try out cherries, raspberries or any other berry you’d like.
- Instead of berries, try other fruit like plums or peaches.
- You can substitute walnuts for the pecans if you prefer. If you don’t eat nuts, you can also just leave them out.
How To Make Mixed Berry Rhubarb Crisp
Step 1: Preheat the oven to 350°.
Step 2: Prep your fruit. Remove the leaves and trim the ends of the rhubarb stalks. Cut in ½" slices. If you are using large berries like strawberries, cut them into smaller pieces. Small berries like blueberries do not need to be cut.
Step 3: Place fruit in a 9 x 13" baking dish. Add the white sugar and stir to coat.
Step 4: Mix the cornstarch into the orange juice until combined. Pour over the berries and stir.
Step 5: Next, make the topping. Add the flour, brown sugar and oats to a food processor. Pulse until mixed.
Step 6: Add in the pecans and vegan butter pieces and pulse until combined.
Step 7: Use your fingers to crumble the topping on top of the berries. Make sure the topping is well dispersed so there's an even covering.
Step 8: Bake uncovered in the preheated oven for 1 hour. Take out of the oven and let cool for at least 20 minutes before serving.
Serve and enjoy!
Expert Tips
- If you are using large berries, make sure to cut them into smaller pieces for even baking.
- There is a good amount of crumb topping. Try to make an even layer on top.
- Don't put a whole stick of vegan butter in the food processor. Just cut into pieces before putting it in.
If you’re looking for more baking recipes that are perfect in the summer, try out my vegan strawberry lemon muffins, vegan mango cobbler and no-bake chocolate coconut bars.
Serving Suggestions
Add a scoop of vegan whipped cream or vanilla ice cream, if desired.
Recipe and Storage FAQs
Once the rhubarb crisp is cooled, store leftovers in an airtight container in the fridge for up to 4 days.
You can simply microwave the crisp until it’s just warmed (this is how I like it) or you can also eat it cold.
Yes! Simply substitute your favorite gluten-free flour for the all purpose flour.
Definitely. For any large berries, I recommend defrosting them first. For small berries like blueberries, it’s fine to use them straight from the freezer.
More Vegan Dessert Recipes
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Recipe
Vegan Mixed Berry Rhubarb Crisp
Equipment
- 9 x 13 baking dish
- Food Processor
Ingredients
Fruit
- 4 stalks rhubarb, cut in ½" pieces leaves removed
- 4 cups berries, cut in smaller pieces if necessary strawberries, blackberries, and blueberries are our favorite
- ¾ cup white sugar
- ½ cup orange juice
- 1 tablespoon corn starch
Topping
- 1 ¼ cups all purpose flour
- 1 cup brown sugar
- 1 cup oats not instant or steel cut
- ½ cup pecans
- ¾ cup vegan butter, cut in pieces
Instructions
- Preheat oven to 350°.
- Prep your fruit. Remove the leaves and trim the ends of the rhubarb stalks. Cut in ½" slices. If you are using large berries like strawberries, cut into smaller pieces.
- Place fruit in a 9 x 13" baking dish. Add the white sugar and stir to coat.
- Mix the cornstarch into the orange juice until combined. Pour over the berries and stir.
- Next, make the topping. Add the flour, brown sugar and oats to a food processor. Pulse until mixed.
- Add in the pecans and vegan butter pieces and pulse until combined.
- Use your fingers to crumble the topping on top of the berries. Make sure the topping is well dispersed so there's an even covering.
- Bake uncovered in the preheated oven for 1 hour. Take out of the oven and let cool for at least 20 minutes before serving. Add a scoop of vegan vanilla ice cream if desired.
Notes
- Use any combination of berries. Our absolute favorite combination is strawberries, blueberries and blackberries.
- Small berries like blueberries do not need to be cut smaller.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days. You can eat the leftovers cold or use the microwave to warm it up.
Jen says
This is our go-to recipe when we have rhubarb. It’s sweet and tart with the best crumble on top.