A crisp is my all time favourite dessert – it’s easier to make than pie and the oats add some protein, fibre and iron.
Apple will always be my first love, but I currently have a ton of rhubarb taking over my garden and the local strawberries are so gorgeous right now that I couldn’t resist this combo.
makes 6-8 servings
Preheat the oven to 375 and use some of the vegan butter to lightly grease a 9×13 inch baking dish.
In a large mixing bowl stir together the strawberries, rhubarb, 1/2 cup of coconut sugar and 2 Tbsp of gluten free flour until well combined. Pour the mixture into the prepared baking dish.
You can use the same mixing bowl to stir together the remaining 1/2 cup of coconut sugar, 1 cup of gluten free flour, 1 1/2 cups of gluten free oats, flax seed, softened vegan butter and cinnamon. Stir until it is well combined and you have a good crumble. Spread on top of the strawberry and rhubarb mixture.
Bake for 30 minutes or until crisp and lightly browned and the fruit mixture is bubbling.
TIPS & NUTRITION
I use Earth Balance or Miyokos brands of vegan butter. You can bake and cook with both of them just as you would regular butter.
You can add more seeds to the crumble if you like for added nutrition – pumpkin and chia work well.
Store covered in the fridge for up to 3 days.
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