4.5 cups (total) raspberries & rhubarb mixed (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
pinch sea salt
4 Tbsp cold vegan butter, or sub olive oil
Preheat oven to 350 degrees F 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).
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.
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.
Serving size: ~1/2 cup Calories: 299 Fat: 19 g Saturated fat: 3.5 g Carbohydrates: 29 g Sugar: 12.9 g Sodium: 334 mg Fiber: 6.8 g Protein: 5.3 g