Original site: http://minimalistbaker.com/vegan-gluten-free-raspberry-rhubarb-crisp/
Serving: 6
| raspberries & rhubarb* | 5 cups |
| Rolled oats | 1 cup |
| All purpose flour | 1/2 cup |
| Maple syrup | 2 tbsp |
| Sea salt | a pinch |
Preheat oven to 350 degrees F. Prepare an 8x8 baking dish.
Add fruit directly to the dish.
Add rolled oats, flour, salt and maple syrup to a mixing bowl and mix all ingredients evenly. Add to the top of the fruit in an even layer.
Bake for 45 minutes or until the fruit is bubbling and the top is crisp and golden brown.
Let cool for 10 minutes before serving.
*If using frozen fruits, place in colander and briefly rinse under cold water.