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.
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.
Add vegan butter and rub it into the dry mixture between your fingers. A few large pieces are okay.
Place the strawberry and rhubarb mixture in a buttered baking dish.
Top the strawberry and rhubarb mixture with the crumb topping mixture in the baking dish. Sprinkle it on!
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.
Serve this delicious fruit crisp with your favorite vegan vanilla ice cream or lightly sweetened coconut cream!
Refrigerate leftovers for up to 3 days. For a warm crisp for breakfast, reheat it in the oven at 350°F for 20 minutes.