Strawberries & rhubarb
Lemon juice & zest
Rolled oats, almond & coconut flour
Arrowroot powder, turbinado sugar, vanilla
Spices & salt, vegan butter
Vegan ice cream or coconut cream
Add fruit, arrowroot powder, lemon zest, lemon juice, sugar, & vanilla extract in a large bowl. Combine and let sit for 20 minutes. Preheat oven.
View More
In a medium bowl, combine rolled oats, almond flour, coconut flour, sugar, cinnamon, & salt. Add vegan butter and rub it into the dry mixture between your fingers.
View More
Add vegan butter and rub it into the dry mixture between your fingers. A few large pieces are okay.
View More
Place the strawberry and rhubarb mixture in a buttered baking dish.
View More
Top the strawberry and rhubarb mixture with the crumb topping mixture in the baking dish. Sprinkle it on!
View More
Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling at the edges of the baking dish. Let rest for 20 minutes before serving.
View More
Serve this delicious fruit crisp with your favorite vegan vanilla ice cream or lightly sweetened coconut cream!
View More
Refrigerate leftovers for up to 3 days. For a warm crisp for breakfast, reheat it in the oven at 350°F for 20 minutes.
View More