Vegan Gluten-Free Raspberry Rhubarb Crisp

Name: Vegan Gluten-Free Raspberry Rhubarb Crisp
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
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))

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 6

Author : Minimalist Baker

raspberry rhubarb crisp

Ingredients

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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 oats1/2 cup almond meal ((ground from raw almonds))1/2 cup raw pecans ((chopped))1/4 cup packed light brown sugar1 pinch sea salt4 Tbsp cold vegan butter ((or sub olive oil))

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Instructions

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Step 1

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

Step 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).

Step 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.

Step 4

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

Step 5

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

Step 6

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