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.
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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