Lightened-up Vanilla Strawberry Rhubarb Crisp (vegan, gluten free)
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
9 servings
- For the crisp topping:
- 1 cup gluten free oats
- 1/2 cup gluten free oat flour
- 1 teaspoon cinnamon
- 3/4 chopped pecans
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted
- For the filling:
- 2 pounds strawberries, hulled and quartered
- 5 stalks rhubarb, diced into 1 inch pieces
- 1/2 cup coconut sugar
- 1/2 teaspoon vanilla extract
- seeds from 1 vanilla bean
- 2 tablespoons gluten free oat flour
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Preparation
Step 1
Make the topping: In a medium bowl, whisk together oats, oat flour, cinnamon, pecans, coconut sugar and coconut oil; set aside.
Step 2
Preheat oven to 375 degrees F. Grease a 9x9 inch baking pan with coconut oil (or generously coat with cooking spray).
Step 3
In a large bowl, add coconut sugar, vanilla bean, strawberries, rhubarb and oat flour; toss a few times to evenly coat the fruit with the sugar and flour. Pour into prepared pan and evenly sprinkle the topping over the fruit.
Step 4
Bake for 30-35 minutes until the filling begins to bubble and the top is golden brown. Cool for 10-15 minutes before serving. Top with your favorite ice cream, if desired. Serves 9.
Step 5
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