Vegan Strawberry Rhubarb Crisp

This crisp is vegan and gluten-free, and the sweet strawberries and sour rhubarb go well together. With a topping of crunchy oats and almond flour, it's the perfect dessert for a summer night or any time you want something sweet and fruity.

Ingredients:

• 4 cups sliced strawberries
• 4 cups sliced rhubarb
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

Warm the oven up to 190C 375F

Put strawberries, rhubarb, sugar, cornstarch, and vanilla extract in a large bowl

Move the fruit to a baking dish and mix until it is evenly covered

Put the oats, almond flour, pecans, melted coconut oil, maple syrup, cinnamon, and salt in a different bowl

Mix until it falls apart

Cover the fruit mixture in the baking dish with the oat mixture

Put it in the oven for 35 to 40 minutes, or until the topping is golden brown and the fruit bubbles

If you want, you can serve it warm with vegan vanilla ice cream or whipped coconut cream