Vegan Mixed Berry Rhubarb Crisp

5 from 1 vote

The perfect balance of sweet and tart, this crisp is the ultimate summer dessert. It's packed with berries and flavor and is a family favorite.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 527kcal

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

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.

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.