A lightened up version of everyone's favorite strawberry rhubarb crisp with a delicious oat-pecan topping and a touch of vanilla. Gluten free, vegan, dairy free and refined sugar free. Incredible when served warm with a scoop of ice cream!
You can replace the oat flour with regular flour if you are not gluten free.
You can also use softened or melted butter in place of the coconut oil if you aren't dairy free.
You can also use brown sugar in place of the coconut sugar if that's what you have on hand.