Spring Vegetable Fruit Crisp: The Easiest Ultimate Recipe

February 6, 2026

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Spring vegetable fruit crisp. Yes, you read that right! My first attempt at this unconventional dessert was a complete accident. I had leftover rhubarb, some slightly sad strawberries, a craving for something comforting, and a fridge drawer overflowing with spring vegetables. Necessity, as they say, is the mother of invention.

The result? A surprisingly delicious spring vegetable fruit crisp that bursts with sweet, tart and earthy flavors. What started as a quirky experiment has become a family favorite, proving that sometimes the most unexpected combinations lead to the most delightful discoveries. This spring vegetable fruit crisp is about to become your new favorite way to celebrate spring!

Why You Will Love This spring vegetable fruit crisp Recipe

This spring vegetable fruit crisp is pure comfort food with a twist. The sweetness of the fruit perfectly balances the subtle earthiness of the vegetables creating a harmonious and addictive dessert. It’s also incredibly easy to make, perfect for weeknight desserts or a weekend brunch gathering.

I love this spring vegetable fruit crisp because it challenges the ordinary. It uses fresh, seasonal ingredients in a new and exciting way. Plus, it’s a fantastic way to sneak in some extra vegetables without compromising on flavor. It reminds me of my grandmother’s resourcefulness in the kitchen, always turning simple ingredients into something special.

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spring vegetable fruit crisp - Detail or variation — Close-up detail

Ingredients Needed for This spring vegetable fruit crisp Recipe

Here’s what you’ll need to create this delightful spring vegetable fruit crisp:

For the Filling:

4 cups chopped rhubarb (about 1 pound)
2 cups sliced strawberries
1 cup shredded zucchini
1/2 cup chopped asparagus (tender tips only)
1/4 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 teaspoon ground ginger

For the Crisp Topping:

1 cup all purpose flour (or gluten free blend, see Gluten Free Fruit Crisp 4 for inspiration)
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes

How to Make This spring vegetable fruit crisp Recipe

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
2. In a large bowl, combine the rhubarb, strawberries, zucchini, and asparagus.
3. In a small bowl, whisk together the granulated sugar, lemon juice, cornstarch, and ginger. Pour this mixture over the fruit and vegetable mixture and toss gently to coat.
4. Transfer the filling to the prepared baking dish.
5. In a separate bowl, combine the flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the crisp topping evenly over the fruit and vegetable filling.
7. Bake for 30 to 35 minutes, or until the topping is golden brown and the fruit filling is bubbly.
8. Let the crisp cool slightly before serving. This allows the filling to thicken up a bit. Enjoy warm! Be sure to check out our Spring Vegetable Brownies recipe for another way to incorporate your veggies with dessert!

How to Serve This spring vegetable fruit crisp Recipe

This spring vegetable fruit crisp is best served warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of chopped nuts, like pecans or walnuts can add a lovely crunch. You could also drizzle it with a little maple syrup or honey for extra sweetness. Looking for another unique veggie dessert? Try our Spring Vegetable Cheesecake 2!

How to Store This spring vegetable fruit crisp Recipe

To store leftover spring vegetable fruit crisp, let it cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

To freeze, cool completely, then wrap individual portions tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave for a quicker option, but the topping may not be as crispy.

Tips to Make This spring vegetable fruit crisp Recipe

Use fresh, seasonal ingredients: The best results come from using the freshest rhubarb, strawberries, zucchini, and asparagus you can find.
Adjust the sweetness: If your rhubarb is particularly tart, you may want to add a bit more sugar to the filling. Taste and adjust as needed.
Don’t overmix the topping: Overmixing the crisp topping can result in a tough topping. Mix just until the butter is incorporated and the mixture resembles coarse crumbs.
Get creative with the vegetables: Feel free to experiment with other spring vegetables, such as peas or carrots. Just be sure to chop them finely so they cook through evenly.

Helpful Notes for This spring vegetable fruit crisp Recipe

Rhubarb can be tart: If you’re not a fan of tart desserts, you can blanch the rhubarb briefly in boiling water before adding it to the filling. This will help to mellow out its tartness.
Asparagus tips are essential: Only use the tender asparagus tips. The stalks can be tough and fibrous.
Gluten free option: Easily adapt this recipe to be gluten free by using a gluten free all-purpose flour blend in the topping. Ensure your oats are certified gluten free as well.

Variation of This spring vegetable fruit crisp Recipe

Add nuts: Incorporate chopped nuts, such as pecans, walnuts, or almonds, to the topping for added crunch and flavor.
Citrus zest: Add lemon or orange zest to the filling or topping for a bright, citrusy flavor.
Spice it up: Add a pinch of nutmeg or cardamom to the topping for a warm, spiced flavor.
Stone fruit: Substitute peaches or plums for the strawberries for a delicious summer twist.

What vegetables go well in a fruit crisp?

Rhubarb is a classic choice and technically a vegetable. Other options include zucchini or even shredded carrots offer a subtle earthy flavor that complements the fruit.

Can I use frozen fruit for a spring vegetable fruit crisp?

Yes, frozen fruit works well! Just be sure to thaw and drain any excess liquid before adding it to the crisp. This will prevent the crisp from becoming soggy.

What’s the best way to store leftover fruit crisp?

Store leftover fruit crisp in an airtight container in the refrigerator. It will keep for up to 3 days. Reheat it in the oven or microwave before serving.

What kind of topping is best for a vegetable fruit crisp?

A classic oat-based topping works well: butter, flour, oats and brown sugar. You can also adjust the topping based on what’s in your cupboard. Nuts are an excellent addition!

Conclusion

This spring vegetable fruit crisp is a delightful and unexpected way to celebrate the flavors of spring. It’s a simple yet sophisticated dessert that’s sure to impress your friends and family. It may sound strange, but trust me, the combination of sweet fruit and earthy vegetables is pure magic! This spring vegetable fruit crisp is a must try! Don’t be afraid to experiment and make it your own! Let me know in the comments below if you give it a try or have questions!