Ingredients

The following ingredients have 6 Servings
  • 3 cups strawberries, cut in halves
  • 2 cups rhubarb, cut into 1-inch pieces 
  • 1/3 cup freshly squeezed orange juice
  • 3 tbsp cornstarch
  • 1/4 cup maple syrup
  • 1/2 cup gluten-free rolled oats
  • 1/2 cup almond flour (can substitute cassava flour, or gluten-free flour)
  • 1/4 cup coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup vegan butter, cut into cubes (can sub coconut oil) 

Instruction

  • Preheat the oven to 375 degrees F.
  • Add the chopped strawberries and rhubarb to a large mixing bowl. Mix the orange juice, cornstarch and maple syrup together until combined and then add to the mixing bowl, tossing everything together.
  • In a food processor, add all the crisp topping ingredients and pulse until crumbly. You can alternatively use a bowl and your hands, pressing until you get a crumbly mixture.
  • Pour the fruit mixture into an 8×8 inch baking dish then add the crumble topping.
  • Bake for 45-50 minutes, then remove from the oven and let cool for at least 15 minutes before serving.