- 10 mins
- 60 mins
0/5
(0 Votes)
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
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.
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