Strawberry Rhubarb Crisp
gluten-free + vegan
4 cups strawberries, quartered or chopped
4 cups rhubarb, cut into 1/2 inch pieces
1/2 cup cane sugar
2 TBSP maple syrup
2 TBSP arrowroot powder (or cornstarch, or tapioca flour)
1.5 cups oats, gluten-free if necessary
1/2 cup oat flour (blend oats)
1/2 cup almond meal or flour
1/4 cup maple syrup
1/2 cup coconut oil, melted
1/2 tsp cinnamon
1/2 tsp vanilla extract or powder
pinch of salt
Preheat oven to 375 F.
In a 9x9 (2 quart) or 13x9 (3 quart) baking dish (I used the latter because it was all I had, but either will work fine - the bigger dish will result in a more shallow end result), mix the strawberries, rhubarb, cane sugar, 2 TBSP maple, and arrowroot powder. Mix well to coat.
In a medium size bowl, mix together the ingredients for the topping: oats, oat flour, almond meal, maple, melted coconut oil, cinnamon, vanilla, and a pinch of salt. Spread the mixture evenly over the strawberries and rhubarb mixture.
Make on a middle rack for 45-55 minutes, or until mixture is bubbly and the top is golden. Let cool for 10 minutes.
Serve with a spoonful of non-dairy yogurt or ice cream. I topped mine with a strawberry cream pudding (below).
Strawberry Cream Pudding/Topping:
3 cups strawberries
1 cup canned coconut cream
2 TBSP maple
Zest and juice of 1/2 lime
Blend ingredients together and store in fridge to thicken. Enjoy as a topping for this rhubarb crisp, or as pudding, with strawberries.
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