Vegan Gluten-Free Raspberry Rhubarb Crisp
Ingredients
The fruit
-
2 ¼
cups
raspberries
-
2 ¼
cups
rhubarb
-
2-3
Tbsp
cane sugar
The crisp topping
-
1
cup
gluten-free rolled oats
-
½
cup
almond meal
-
½
cup
raw pecans
-
¼
cup
packed light brown sugar
-
1
pinch
sea salt
-
4
Tbsp
cold vegan butter
Instructions
- Preheat the oven to 350°F (176°C) and butter an 8x8 baking dish.
- Add the raspberries and rhubarb to the dish and toss with cane sugar.
- In a mixing bowl, combine the crisp topping ingredients and mix until the butter is evenly distributed.
- Spread the crisp topping over the fruit in an even layer.
- Bake for 45-55 minutes until the fruit is bubbling and the top is golden brown.
- Let cool for 10 minutes before serving, preferably with dairy-free ice cream or coconut whipped cream.
Nutrition Facts (estimated)
Servings
6
Calories
299
Total fat
19g
Total carbohydrates
29g
Total protein
5.3g
Sodium
334mg
Cholesterol
0mg
You might also like