Strawberry Rhubarb Crisp
Ingredients:
4 cups sliced rhubarb
2 cups sliced strawberries
1/2 cup maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup almond flour
1/2 cup chopped walnuts
1/4 cup coconut oil, melted
1 teaspoon cinnamon
1/2 teaspoon salt
Instructions:
Preheat your oven to 375°F (190°C).
In a large bowl, combine the sliced rhubarb, sliced strawberries, and maple syrup. Toss until the fruit is well coated in the maple syrup.
In a separate bowl, mix together the all-purpose flour, rolled oats, almond flour, chopped walnuts, melted coconut oil, cinnamon, and salt until everything is well combined.
Pour the fruit mixture into a 9×9 inch baking dish. Sprinkle the oat and nut mixture evenly over the top.
Bake for 35-40 minutes, or until the fruit is bubbling and the topping is golden brown.
Let the crisp cool for a few minutes before serving. Serve with a scoop of vegan vanilla ice cream or whipped coconut cream, if desired.
