VEGAN GLUTEN FREE RASPBERRY RHUBARB CRISP

By Carolanne

Ingredients

• 4.5 cups (total) raspberries & rhubarb mixed (if using frozen, place in colander and briefly rinse under cold water)
• 2-3 Tbsp cane sugar (or sub sweetener of choice, such as maple syrup or coconut sugar)
• 1 cup gluten free rolled oats
• 1/2 cup almond meal, ground from raw almonds
• 1/2 cup raw pecans, chopped
• 1/4 cup packed light brown sugar
• pinch sea salt
• 4 Tbsp cold vegan butter, or sub olive oil

Details

Preparation time 10mins
Cooking time 60mins
Adapted from minimalistbaker.com

Preparation

Step 1

Preheat oven to 350 degrees F and butter an 8x8 (or similar size) baking dish.
Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference).
Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream.
Leftovers will keep in the fridge for several days, though best when fresh.