Vegan Strawberry Crisp

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This vegan strawberry crisp is bursting with juicy strawberries, sweetened with maple syrup, and topped with a decadent oat-crumble topping. Easy to make and perfect with a scoop of dairy-free vanilla ice cream.

Fresh strawberries are one of my favorite things about this time of year! I love strawberries, and I buy them year-round — even during the winter months when they’re not very good. But right about now is about when I start getting excited about fresh berries.

Strawberry season snuck up on me this year. Is it May already? I’m sure I’m not the only one forgetting what month it is these days. On a recent excursion to the supermarket I spotted a carton pretty bright red of berries. I knew it was time for that vegan strawberry crisp I’d been itching to make.

Vegan Strawberry Crisp Ingredients

Here’s what you’ll need!

  • Flour
  • Organic brown sugar
  • Cinnamon
  • Salt
  • Vegan butter
  • Rolled oats
  • Pecans (optional!)
  • Strawberries
  • Maple syrup
  • Vanilla extract

How to Make Vegan Strawberry Crisp

The Topping

Make this first! Mix up some flour, brown sugar, cinnamon and salt in a large mixing bowl. Now cut your butter into small pieces and add it. Make sure the butter is cold! Cut the butter in with a pastry cutter or a couple of knives.

Stir in some rolled oats and pecans. Now your topping is ready! Stick the bowl in the fridge to chill while you do the rest.

The Crisp

To make your filling, just stir your strawberries, maple syrup, vanilla, and some salt together in a large bowl. Transfer the mixture to a baking dish — I used a deep pie plate, but a casserole dish works well too. Smooth out the top with a spoon, then sprinkle the topping on top.

Pop your crisp into the oven and bake it until you can see the filling bubbling up around the edges.

Let it cool for a bit on a cooling rack — the filling will continue to thicken as it sits.

I like to enjoy my crisp with a scoop of vegan vanilla ice cream.

Vegan Strawberry Crisp Tips & FAQ

  • Can this dish be made gluten-free? Probably! I haven’t tried it myself, but I think an all-purpose gluten-free flour blend should work just fine. You’ll also want to make sure your oats are certified gluten-free.
  • Where can I find vegan butter? Most supermarkets carry it in near the regular butter. Look for brands like Earth Balance or Miyoko’s.
  • Why does the brown sugar need to be organic? Most granulated sugar in the United States is processed using animal bone char, so it’s not considered vegan. Organic sugar is processed differently.
  • Leftover storage: This crisp is best served the day it’s made. If you do end up with leftovers, refrigerate them in the original baking dish, covered tightly with plastic. They will keep for about 3 days, although the longer they sit, the less crisp your topping will be.
  • Can you recommend a brand of vegan vanilla ice cream to serve this with? I used So Delicious cashewmilk vanilla ice cream, and it was excellent!
  • Looking for more vegan spring and summer desserts? Try my peach cobbler, strawberry shortcake, lemon bars, or blueberry coffee cake!

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4.6 from 5 votes Print

Vegan Strawberry Crisp

This vegan strawberry crisp is bursting with juicy strawberries, sweetened with maple syrup, and topped with a decadent oat-crumble topping. Easy to make and perfect with a scoop of dairy-free vanilla ice cream.

CourseDessert CuisineAmerican Prep Time 20 minutes Cook Time 45 minutes Servings 8 Calories 351 kcal Author Alissa Saenz


For the Topping

  • 1cupall-purpose flour
  • ½cuporganic brown sugar
  • ½teaspoonground cinnamon
  • ¼teaspoonsalt
  • ½cupcold vegan butter
  • ½cuprolled oats
  • ½cupchopped pecans(or another type of nut, optional)

For the Filling

  • 2poundsfresh strawberries,cleaned, hulled, and quartered
  • cupmaple syrup
  • ¼cupall-purpose flour
  • 2teaspoonsvanilla extract
  • ¼teaspoonsalt

US Customary – Metric


  1. Preheat the oven to 350°F and lightly oil a 2 quart baking dish.

  2. To make the topping, start by stirring the flour, brown sugar, cinnamon, and salt together in a large bowl.

  3. Cut the butter into 8 pieces and add them to the bowl. Use a pastry cutter or a couple of knives to cut the butter into the flour mixture, working until the mixture resembles coarse crumbs.

  4. Stir in the oats and pecans.

  5. Place the topping in the fridge to chill while you make the filling.

  6. Stir the strawberries, maple syrup, flour, vanilla, and salt together in a large mixing bowl.

  7. Transfer the mixture to your baking dish, and use a spoon to smooth out the top.

  8. Evenly sprinkle the topping over the filling.

  9. Place the dish into the oven and bake the crisp until the strawberry mixture bubbles around the edges, about 45 minutes.

  10. Remove the dish from the oven and transfer it to a cooling rack. The filling will continue to thicken as it cools.

  11. Serve the crisp warm. Scoop it into bowls. Optionally top with vegan vanilla ice cream.

Nutrition FactsVegan Strawberry CrispAmount Per ServingCalories 351Calories from Fat 157% Daily Value*Fat 17.4g27%Saturated Fat 4.1g21%Sodium 273mg11%Potassium 285mg8%Carbohydrates 46g15%Fiber 4.1g16%Sugar 22.6g25%Calcium 47mg5%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.« “Beefy” Vegan Burritos13 Amazing Vegan Meatball Recipes »

Sharing is caring!

I think the filling should called for sugar. It tasted pretty tart. I never put chopped nuts in the crumb mixture before but I like it.


  • I have made this several time and every time, always delicious! The tartness level was perfect and when paired it with dairy-free vanilla ice cream that really took it to another level! I added a bit of rhubarb to the strawberries and also tasted great!!


  • This is lovely summertime dessert! I put a couple spoonfuls of vanilla ice cream and the effect with the warm strawberries is delightful. Yum!


  • OMG!! My husband and my daughter (neither vegan) thought this was one of the best vegan dessert I’ve made. Even my mom (a tough sell on any vegan food I make) Thought it was good! My husband said I can make it anytime!!


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Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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