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This is my sweet neighbor, Rachel. My daughter, Lauren, is all grown up and living on her own. So, I like to have Rachel over sometimes. She shares my love of baking.
Today we are attempting some vegan and gluten free recipes. I had grown some rhubarb in the garden and while at the Renton Farmer's Market, I purchase a flat of mixed berries: Blackberries, blueberries, boysenberries, and raspberries. I ate all the blueberries, they are an addiction of mine. So we decided to put all of the remaining berries and the rhubarb into a crisp.
We are making the crisp for someone else and thought it would be nice to use a nice pie pan.
We wanted a chance to try the recipe so we made two small crisps in mason jars for ourselves. The topping is ready to add!
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Gluten Free Vegan Triple Berry Rhubarb Crisp
Fruit Mixture
2 Cups rhubarb (To peel, or not to peel - it's your decision).
2 Cups mixed berries (use anything you have)
1/2 cup gluten free sugar
1 tsp vanilla
1/8 tsp salt
1 TB cornstarch
Crispy Topping
1 cup oat flour
1 cup gluten free quick oats
1/4 cup gluten free steel coat oats or chopped almonds for crunch (I used the steel cut oats)
1/2 cup lightly packed brown sugar
11 TB vegan butter, melted (or coconut oil)
Directions
In a large bowl, stir together the rhubarb, berries, sugar, vanilla, salt, and cornstarch.
Stir to coat.
In medium bowl, stir together the oats, steel cut oats, oat flour, brown sugar, and melted vegan butter.
Spoon fruit mixture in the pan and top with topping.
Bake 30 - 40 minutes or until the filling is bubbling and the topping is brown. The filling might look a bit runny but it will firm up as it cools.