Apple Berry Rhubarb Crisp
This tangy sweet dessert with crispy topping is sure to please!
Prep Time15 minutes mins
Cook Time1 hour hr
Course: Breakfast, Dessert
Cuisine: American
Servings: 6
Author: Chef Kim
Topping
- 1 ½ cups rolled oats
- ½ cup walnuts, chopped
- ¼ cup coconut sugar
- 2 tablespoons coconut oil
- 2 tablespoons vegan butter or more coconut oil
- 2 tablespoons gluten free flour
- ½ teaspoon cinnamon
Filling
- 2 large apples peeled and sliced
- 2 stalks rhubarb sliced ¼ in thick
- 2 cup mixed fresh or frozen berries
- 2 tablespoons coconut sugar
For the topping:
In a medium mixing bowl, combine the oats, flour, walnuts, sugar and cinnamon.
Melt the coconut oil and vegan butter and pour over oat mixture stirring to combine.
For the filling:
Preheat oven to 350 degrees. Lightly oil a 9x11 glass baking pan with a bit of coconut oil or spray.
Peel and slice apples and add to the pan.
Slice the rhubarb and add to the pan
Measure and add the mixed berries to the pan.
Sprinkle the coconut sugar over the fruit and lightly mix with a spatula.
cover the fruit with the oat mixture, pressing down gently to set it in place.
Bake for 45 minutes to 1 hour until fruit is soft and topping is crisp.
Serve with banana nice cream and enjoy!