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Celebrate these delicious fruits with a yummy crisp that's just so easy to make.


1/2 cup cane sugar

1 Tbsp arrowroot or 2 Tbsp cornstarch

1 quart strawberries, quartered

1 pint blueberries

Zest from half an orange (optional)

3/4 cup quick or old fashion oats

1/3 cup packed brown sugar

1/4 cup vegan butter, melted

1/4 cup all-purpose flour


1. Preheat oven to 375°F. In a large bowl, combine cane sugar, arrowroot starch, strawberries, blueberries orange zest(optional); toss to coat. Spoon into an glass baking dish.

2. In a separate bowl, combine the oats, brown sugar, vegan butter and flour stir until the mixture resembles coarse crumbs. Sprinkle over fruit allowing for an inch of space around edge of dish.

3. Bake at 375°F until crisp is bubbly and fruit is tender, approximately 45 minutes. Let sit 10 to 15 minutes before serving with non-dairy ice cream(optional)

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