Sweet strawberries and tart rhubarb combine in this vegan strawberry rhubarb crisp everyone will love. Serve it plain or top with dairy-free ice cream.
– chopped strawberries – sliced rhubarb – sugar– lemon zest– arrowroot starch or cornstarch– salt
Gather the Ingredients
For the topping:– rolled oats– oat flour– coconut sugar (or brown sugar)– soft coconut oil
– Add strawberries, rhubarb, sugar, lemon zest, arrowroot starch, and salt to a bowl. Stir until combined.– Add mixture to an 8 x 8 baking dish and spread.
– Add rolled oats, oat flour, and coconut sugar to a bowl and whisk until combined.– Add coconut oil to oat mixture and mix until combined and crumbly.
– Add all of the oat mixture to the top of the fruit mixture and spread to make an even, loose layer (don't pack it down).- Bake for 45 minutes.– Cool and serve warm.