Rhubarb Crisp
Veg-EZ Video e-Cookbook
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3m 42s
6 -7 Cups prepared fruit
1-2 tablespoons all purpose flour
1 tsp lemon juice and grated zest from one half
1 cup Light brown Sugar, packed
1/3 cup dark brown sugar, packed
1 ¼ cup Flour
1 cup whole (old fashioned) oats
½ teaspoon cinnamon
½ teaspoon salt
10 tablespoons refined coconut oil or vegan butter, chilled
Preheat oven to 350. Toss the fruit with 2 tablespoons of flour, lemon juice and zest. Sprinkle evenly into a 12 inch casserole or baking dish. In a large bowl, combine the dry ingredients. Add the coconut oil or butter and blend with your hands, working the mixture until it resembles thick coarse crumbs that are not uniform in size. Spread the crumb over fruit. Bake for 15 minutes then reduce heat to 325 and bake an additional 30 minutes until the topping is nicely browned and the fruit bubbles on the side.
Serve warm or at room temp.
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