Vegan Strawberry Rhubarb Crisp

By á-5036

VERY good

Ingredients

• Fruit filling:
• 2 cups rhubarb, cut up
• 2 cups strawberries, cut up
• 1/4 c raw sugar/stevia/ or coconut sugar. (I used coconut sugar)
• 1/2 tsp vanilla
• 34 tsp almond extract
• 1 Tb cornstarch
• Pinch salt
• Topping:
• 3/4 cup + 1 TB Oatflour
• 1 1/4 cup rolled oats
• 2/3 c raw sugar (I used coconut sugar)
• 2/3 cupbutter or 1/2 cup coconut oil (I used 1/2 cup vegan butter& 1/8 cup coconut oil, softened)
• 1/4 tsp salt

Preparation

Step 1

350oven. Grease 8 x 8 pan. Mix 1st 7 ingredients above. In bowl stir flour, oats, sugar, melted butter or coconut oil and salt.
Spoon topping on top of fruit...Bake 35- 40minuntil topping is firm. Let cool 30 min. Cover and store at room temp for up to 2 days.