A crisp is my favourite dessert to make - way easier than pie and it feels a little more nutritious due to the oats ;-)
Apple will always be first in my heart but I currently have a plethora of rhubarb taking over my garden and the local strawberries are so gorgeous right now that I couldn't resist this combination.
Perfect for any summer bbq or weeknight treat. I've also been known to eat a bowl for breakfast...because you know...oats!
Enjoy!
I use the Earth Balance 'soy free' brand of vegan butter. It is simple to bake and cook with.
You can add more seeds to the crumble if you like for added nutrition - pumpkin and chia would work well.
Store covered in the fridge for 2 - 3 days.
Preheat the oven to 375 and use some of the vegan butter to lightly grease a 9x13 inch baking dish.
In a large mixing bowl stir together the strawberries, rhubarb, 1/2 cup of coconut sugar and 2 Tbsp of gluten free flour. Pour the mixture into the prepared baking dish.
You can use the same mixing bowl to combine the remaining 1/2 cup of coconut sugar, 1 cup of gluten free flour, 1 1/2 cups of gluten free oats, flax seed, softened vegan butter and cinnamon. Stir until it is well combined and you have a good crumble mixture. Spread on top of the strawberry and rhubarb mixture.
Bake for 45 minutes or until crisp and lightly browned and the fruit mixture is bubbling.
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