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1 cup Rolled oats
½ cup Almond flour or ½ cup oat flour (for nut-free) - tested with both!
¼ cup Coconut sugar
1 stick Dairy-free butter
1 tsp Cinnamon optional
Instructions
Making a strawberry rhubarb filling
Wash the strawberries. Cut the leaves off, then cut them into quarters.
Wash the rhubarb and cut them into 0.5-inch (less than 1 cm) slices.
Making a crisp topping
Preheat oven to 350 F (180 degrees).
Add half of the rolled oats and all other ingredients to the food processor (almond or oat flour, coconut sugar, dairy-free butter (should be fridge cold, not room temperature)). Mix until they get to a breadcrumb-like texture.
Add the remaining rolled oats and only pulse to combine. We want the oats to remain more or less intact.
Assemble and bake
Scatter the fruit pieces in a shallow oven-save dish and sprinkle them with coconut sugar, cornstarch, and cinnamon. Stir with a spatula until combined.
Scatter the crisp topping evenly over the fruit using your fingers.
Bake for 20 minutes or until the crisp topping turns golden brown. Serve it warm with vanilla ice cream that melts all over it. Enjoy!
Notes
One pound (0.45 kg) of strawberry adds one layer of fruit below the crisp topping. You can certainly double the amount of fruit filling to get an even richer result. My husband prefers the one-layer version. Me - who adores strawberries - I love the double-filling version.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Sodium: 30mg | Potassium: 226mg | Fiber: 5g | Sugar: 13g | Vitamin A: 32IU | Vitamin C: 46mg | Calcium: 63mg | Iron: 1mg
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