raspberry rhubarb crisp

8-ingredient fruit crisp that's perfectly tart and sweet thanks to a mixture of raspberries and rhubarb under a lightly sweetened topping. Fuss-free and entirely vegan and gluten-free.

Vegan Gluten-Free Raspberry Rhubarb Crisp

raspberries

rhubarb

sugar ((or sub sweetener of choice,

gluten-free rolled oats

almond meal ((ground from raw almonds))

pecans ((chopped))

brown sugar

sea salt

vegan butter ((or sub olive oil))

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

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).

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.

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

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

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

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