6tablespoonsvegan butterslightly softened, cut into cubes, plus extra for greasing the baking dish, or virgin coconut oil
Vegan vanilla ice creamoptional, for serving, or whipped coconut cream
Instructions
Preheat oven to 375°F. Grease a 9-inch deep dish pie plate or 8 x 8-inch baking dish.
In a large bowl, add strawberries, rhubarb, arrowroot powder, lemon zest, lemon juice, turbinado sugar, and vanilla extract. Combine and let sit for 20 minutes.
In a medium bowl, combine rolled oats. almond flour, coconut flour, turbinado sugar, cinnamon, and salt. Add vegan butter and rub it into the dry mixture between your fingers.
Place the fruit mixture in buttered baking dish.
Top the fruit with crisp topping mixture in baking dish.
Bake for 40-45 minutes until the top is golden brown and the fruit is bubbling. Let rest for 20 minutes before enjoying. Top with vegan vanilla ice cream, if desired.
Notes
You can bake this crisp in individual ramekins for 20 minutes.
You can make the crisp topping ahead of time and freeze it for up to 3 months.
Refrigerate leftovers for up to 3 days. You can eat room temperature the next day, leave it on the counter for 30 to 60 minutes first. To reheat, place in the oven at 350°F for 20 minutes or until heated through.
Because rhubarb is quite tart and the strawberries were not very sweet, I added more sugar. Adjust the amount of sugar to the fruit and your taste.