Vegan Gluten-Free Raspberry Rhubarb Crisp

Ingredients

• 2 1/4 cups raspberries ((if using frozen, place in colander and briefly rinse under cold water))
• 2 1/4 cups rhubarb ((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
• 1 pinch sea salt
• 4 Tbsp cold vegan butter ((or sub olive oil))

Steps

1. 1

   Preheat oven to 350 degrees F (176 C) and butter an 8x8 (or similar size) baking dish.

2. 2

   Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference // amount as original recipe is written // adjust if altering batch size).

3. 3

   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.

4. 4

   Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.

5. 5

   Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream.

6. 6

   Leftovers will keep in the fridge for several days, though best when fresh.