Apple Strawberry Rhubarb Crisp (Gluten Free, Vegan)

Apple Strawberry Rhubarb Crisp
A sweet summer delight, with a lovely contrast of sour rhubarb. To change things up, try using sour cherries if you have them!
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  1. 2 cups Gala apples peeled & sliced
  2. 1 cup Strawberries, hulled & sliced
  3. 2 cups Rhubarb, chopped
  4. 3/4 cup Coconut Palm Sugar**, divided
  5. 1 Tbsp Tapioca Starch or Flour
  6. 1/2 cup Oat Flour*
  7. 1/4 cup Sorghum Flour
  8. 3/4 cup Quick Oats
  9. 3/4 cup Large Flake Oats
  10. 1 tsp Cinnamon
  11. 1/2 cup Coconut Oil or Margarine
  1. Preheat oven to 375F.
  2. Place all fruit in a 9" X 11" glass baking dish.
  3. Stir in 1/4 cup Coconut Palm Sugar and Tapioca Starch.
  4. In a medium bowl, stir together oat flour, sorghum flour, oats, remaining sugar, and cinnamon.
  5. Cut coconut oil or margarine into dry mixture with a pastry blender.
  6. Spoon crumble over fruit, sealing edges, if possible.
  7. Bake in centre of preheated oven for 30-40 minutes, or until fruit is bubbly and crumble is golden brown.
  8. Serve warm with Coconut Ice Cream ...
  1. *Make your own Oat Flour by grinding oats in a food processor.
  2. **Use Brown Sugar if you don't have Coconut Palm Sugar.
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