Strawberry Raspberry Rhubarb Crisp
gluten-free rolled oats
packed brown sugar
Preheat oven to 350 degrees. Coat an oval baking dish with cooking spray.
In a large bowl, combine rhubarb, strawberries, raspberries, sugar and flour until well mixed.
Add the fruit mixture to your prepared baking dish and set aside.
Combine the topping ingredients to the same bowl as the fruit mixture. Stir together the flour, oats, sugars, cinnamon and salt until well combined.
Cut butter into small pieces, add to flour mixture and use a pastry cutter or your hands to incorporate the butter to create a crumb mixture.
Spoon the crumb mixture evenly over the filling.
Bake in the oven for 30 - 45 minutes, until the topping starts to brown and fruit filling is starting to bubble on the sides.
Let cool for 10 minutes and serve with dairy-free coconut cool whip or ice cream.
*If you like your crisps on the sweeter side, use 3/4 cup to 1 cup of sugar.