Strawberry Rhubarb Crisp
Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?
Equipment
- 8x8 inch pan
- oven
Ingredients
- 4 cups rhubarb (chopped)
- 8 strawberries (sliced)
- 1 tbsp Lakanto
- 1½ cups oats
- ¼ cup desiccated coconut
- ¼ almond flour
- ¼ cup gluten-free flour
- ¼ cup coconut sugar
- ½ cup vegan butter (melted)
- ½ tsp cinnamon
- ¼ tsp ginger
- ½ cup roasted almonds (chopped)
- ½ tsp salt
Instructions
- Preheat the oven to 375. Grease a baking dish. 8x8, round or oblong like mine.
- Cut rhubarb and slice strawberries. Spread into a prepared dish and sprinkle with lakanto (or sugar of choice). I let my fruit macerate in their juices for 2 hours.
- In a separate bowl place crisp Ingredients and mix thoroughly using your hands if needed. Spread topping all over your fruit and place in a preheated oven. Bake for 45 minutes. I checked at 40 and left it in for the final 5 minutes.
- Allow to cool on a wire rack for 15 minutes before eating. Serve with coconut whip or vanilla ice-cream.