10 minutes
50 minutes
6 servings
4 1/2 cups (total) raspberries and rhubarb (if using frozen, place in colandar and briefly rinse under cold water)
2-3 Tb cane sugar (or sweetener of choice, maple syrup or coconut sugar)
1 cup gluten free rolled oats
1/2 cup almond meal
1/2 cup raw pecans, chopped
1/4 cup packed light brown sugar
pinch of sea salt
4 Tb cold butter, or sub olive oil
1. Preheat oven to 350 degrees and butter an 8 x 8 baking dish.
2. Add fruit directly to the dish and toss with sugar. (1-3 Tb depending on preference).
3. Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
4. Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
5. Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream.
6. Leftovers will keep in the fridge for several days.