PREP TIME COOK TIME
10 minutes 50 minutes
4 1/2 cups of raspberries & rhubarb mixed (if using frozen, place in the colander and briefly rinse under cold water)
2-3 Tbsp cane sugar (or sub sweetener of your 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
pinch sea salt
3 Tbsp raspberry balsamic vinegar (optional)
4 Tbsp Nuvo's olive oil
Preheat oven to 350 degrees F (176 degrees C) and grease an 8x8 (or similar size) baking dish with the olive oil.
Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference).
Add almond meal, chopped pecans, rolled oats, olive oil, sugar and a pinch of salt in a mixing bowl and mix until all of the oil is evenly distributed. Pour this mixture 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.
You can also add raspberry balsamic vinegar to the mix and stir it with raspberries and crisps and serve with dairy-free ice cream or coconut whipped cream...so yummy!
You can use any of your favorite summer fruits like blueberries , strawberries etc.