Lightened-up Vanilla Strawberry Rhubarb Crisp (vegan, gluten free)
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!
Servings 9 servings
Calories 269cal
Ingredients
- For the crisp topping:
- 1 cup gluten free oats
- 1/2 cup gluten free oat flour
- 1 teaspoon cinnamon
- 3/4 chopped pecans
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted
- For the filling:
- 2 pounds strawberries, hulled and quartered
- 5 stalks rhubarb, diced into 1 inch pieces
- 1/2 cup coconut sugar
- 1/2 teaspoon vanilla extract
- seeds from 1 vanilla bean
- 2 tablespoons gluten free oat flour
Instructions
- Make the topping: In a medium bowl, whisk together oats, oat flour, cinnamon, pecans, coconut sugar and coconut oil; set aside.
- Preheat oven to 375 degrees F. Grease a 9x9 inch baking pan with coconut oil (or generously coat with cooking spray).
- In a large bowl, add coconut sugar, vanilla bean, strawberries, rhubarb and oat flour; toss a few times to evenly coat the fruit with the sugar and flour. Pour into prepared pan and evenly sprinkle the topping over the fruit.
- Bake for 30-35 minutes until the filling begins to bubble and the top is golden brown. Cool for 10-15 minutes before serving. Top with your favorite ice cream, if desired. Serves 9.
Notes
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.
Nutrition
Serving: 1g | Calories: 269cal | Carbohydrates: 35.8g | Protein: 4g | Fat: 14.1g | Fiber: 5.1g | Sugar: 21.8g