Ingredients
Scale
For the fruit:
- 2 cups rhubarb, cut into 3/4” pieces
- 2 cups strawberries, quartered 1/4 cup can sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the topping:
- 3/4 cup gluten free oat flour
- 1 cup gluten free rolled oats
- 1/2 cup can sugar
- 2/3 cup vegan butter or coconut oil
- 1/4 teaspoon salt
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F and grease a 1-quart, 8″x8″ or another similar sized baking dish.
- In a large mixing bowl, stir together the cane sugar, vanilla extract, cornstarch. Add the chopped fruit and stir to coat in the mixture. Allow to sit for at least 10 minutes while preparing the topping.
- In a food processor grind up the oats to create a flour.
- In another large mixing bowl, stir together the oat flour, oats, cane sugar, cinnamon, vegan butter or coconut oil and salt until well combined.
- Spoon the fruit mixture into the pan and top with the topping.
- Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.
- Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Crisp
- Cuisine: Dessert
Nutrition
- Serving Size: 2-4