Strawberry Rhubarb Chickpea Flour Crisp

Step 1

Preheat the oven to 180C / 350F. Place the fruit, ginger, and maple syrup into an oven-safe baking dish and mix until coated. Sprinkle the arrowroot onto this mixture and stir again, or use your hands, to fully combine.

Step 2

To make the crumble topping, mix the oats, flour, sugar, salt, and cardamom in a bowl. Use your hands to mix in the coconut oil and milk until combined and crumbly. Sprinkle over the strawberry rhubarb base, trying to make it as even as possible.

Step 3

Bake for 20-25 minutes, or until the topping is golden and the fruit is bubbling around the edges of the dish. Cool for at least ten minutes before serving. Leftovers will keep well in the refrigerator for up to three days and are just as good cold.