Ingredients

The following ingredients have 9 Servings
  • For the crisp topping:
  • 1 cup gluten free oats
  • 1/2 cup gluten free oat flour
  • 1 teaspoon cinnamon
  • 3/4 chopped pecans
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • For the filling:
  • 2 pounds strawberries, hulled and quartered
  • 5 stalks rhubarb, diced into 1 inch pieces
  • 1/2 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • seeds from 1 vanilla bean
  • 2 tablespoons gluten free oat flour

Instruction

  • Make the topping: In a medium bowl, whisk together oats, oat flour, cinnamon, pecans, coconut sugar and coconut oil; set aside.
  • Preheat oven to 375 degrees F. Grease a 9x9 inch baking pan with coconut oil (or generously coat with cooking spray).
  • In a large bowl, add coconut sugar, vanilla bean, strawberries, rhubarb and oat flour; toss a few times to evenly coat the fruit with the sugar and flour. Pour into prepared pan and evenly sprinkle the topping over the fruit.
  • Bake for 30-35 minutes until the filling begins to bubble and the top is golden brown. Cool for 10-15 minutes before serving. Top with your favorite ice cream, if desired. Serves 9.