VEGAN & GLUTEN-FREE BERRY BASIL RHUBARB CRISP
- 1 1/4 cups strawberries
- 1 handful of fresh basil chopped
- 1 cup blueberries
- 2 1/4 cups rhubarb
- 3 table spoons of sugar (I use coconut)
- 1 cup gluten-free rolled oats
- 1/2 cup coconut flour or almond flour
- 1/4 cup agave or maple syrup
- 1 pinch sea salt
- 5 tbsp room temperature Coconut Oil
- 1 lemon
- Preheat oven to 350 degrees and grease a baking dish. I use 8×8 baking dish.
- Add washed fruit and basil directly to the dish and toss with sugar, and 1 tablespoon of coconut flour (or your flour of choice).
- Add zest of one lemon and juice of one half of the lemon. Let sit for 10 minutes.
- Now it’s time to make the topping! Add crisp ingredients (remaining flour, agave/syrup, salt, oats, coconut oil) to a mixing bowl and combine together until all ingredients are mixed (I use my hands). Add to the top of the fruit mixture.
- Bake for 45-50 minutes or until the fruit is bubbling and the top is crisp and golden brown. Check mid-way through to make sure the top is not burning. (You can also cover with foil for half of the baking time to prevent this.)
- Cool before serving. I serve with whipped cream or ice cream!