Raspberry Rhubarb Crisp Bebas Gluten Vegan
8-ingredient fruit crisp that's perfectly tart and sweet thanks to a mixture of raspberries and rhubarb under a lightly sweetened topping. Fuss-free and entirely vegan and gluten-free.
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 2 1/4 cups raspberries ((if using frozen, place in colander and briefly rinse under cold water))
- 2 1/4 cups rhubarb ((if using frozen, place in colander and briefly rinse under cold water))
- 2 -3 Tbsp cane sugar ((or sub sweetener of choice, such as maple syrup or coconut sugar))
- 1 cup gluten-free rolled oats
- 1/2 cup almond meal ((ground from raw almonds))
- 1/2 cup raw pecans ((chopped))
- 1/4 cup packed light brown sugar
- 1 pinch sea salt
- 4 Tbsp cold vegan butter ((or sub olive oil))
Langkah-langkah
Preheat oven to 350 degrees F (176 C) and butter an 8x8 (or similar size) baking dish.
Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference // amount as original recipe is written // adjust if altering batch size).
Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add to the top of the fruit in an even layer.
Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown.
Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream.
Leftovers will keep in the fridge for several days, though best when fresh.
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