Vegan Strawberry Crisp – Dump & Go Recipe
A quick vegan dessert featuring juicy strawberries, a sweet cornstarch sauce, and a golden oak crunch topping. Perfect for cozy meals or summer treats, this easy-to-make crisp requires minimal prep and delivers maximum flavor in under an hour.
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup coconut oil, melted
Instructions
- Preheat oven to 350°F (175°C)
- Combine strawberries, sugar, and cornstarch in a large bowl, tossing until coated
- Mix oats, flour, and melted coconut oil in a separate bowl until crumbly
- Layer strawberry mixture in a baking dish
- Sprinkle oat topping evenly over strawberries
- Bake for 30-35 minutes until golden brown and bubbly
- Let rest 5 minutes before serving
Notes
Use ripe strawberries for optimal tartness/sweet balance
Add chopped nuts (e.g. almonds, walnuts) to topping for extra crunch
Adjust sweetness based on strawberry ripeness
Chill overnight to thicken juices
Optional: Add cinnamon (1/2 tsp) to oat mixture
Gluten-free option: Substitute almond flour for regular flour
Lower sugar option: Replace 1/4 cup sugar with 1/4 cup maple syrup
Add chopped nuts (e.g. almonds, walnuts) to topping for extra crunch
Adjust sweetness based on strawberry ripeness
Chill overnight to thicken juices
Optional: Add cinnamon (1/2 tsp) to oat mixture
Gluten-free option: Substitute almond flour for regular flour
Lower sugar option: Replace 1/4 cup sugar with 1/4 cup maple syrup