Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Fruit Crisp Vegan

Makes: 6-8 servings

A sweet medley of fruit topped with a rich crumble crust


    Crisp topping:
  • 1 cup brown sugar
  • 1 cup oatmeal
  • ½ cup flour
  • 1 ½ tsp cinnamon
  • ½ cup oil
  • Fruit filling:
  • 5 to 6 cups fresh or frozen (thawed) fruit (e.g. blueberries, strawberries, apples, cranberries, rhubarb, peaches, etc.)
  • 2 tbsp flour
  • 2-5 tbsp of sugar (vegan option) or honey (adjust amount depending on tartness of fruit)


  • Preheat oven to 375°F (190°C).
  • Combine sugar, oatmeal, flour and cinnamon in a medium-sized mixing bowl. Add melted butter and mix well.
  • Cut fruit into bite-sized pieces. In a separate mixing bowl, combine fruit, flour and sugar/honey.
  • Add fruit to an ungreased 8-inch square-baking dish. Spread evenly. The fruit will fill most of the dish, but will settle as it bakes.
  • Using your fingers, crumble the crisp topping evenly over the fruit. Do not compact the topping.
  • Bake for 40-50 minutes, or until fruit is tender and bubbling.
  • Non Vegan option: serve warm with vanilla ice cream or yogurt.
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