Ontario Strawberry & Rhubarb Crisp
Vegan, Gluten-Free, Soy-Free
2 cups chopped rhubarb
2 cups Ontario strawberries, chopped
1/4 cup local maple syrup
1 tsp vanilla extract
1 tbsp arrowroot starch (to help thicken the filling - great healthy alternative to corn starch) - find it here!
3/4 cup brown rice flour
3/4 cup gluten-free rolled oats
1/4 cup maple syrup
1/2 cup coconut oil, melted
1 tsp cinnamon
Preheat oven to 350F.
Mix fruit, maple syrup & arrowroot starch into a baking dish. Flatten for the topping.
Combine topping ingredients then spread over the fruit mix. Cover all areas of fruit evenly.
Bake for 45-50 minutes - until crisp is lightly brown and the berries are a bubbling!