Tangy-Sweet Vegan Strawberry Rhubarb Crisp | VegNews

Ingredients

• For the filling:
• 3 cups chopped strawberries
• 2 cups chopped rhubarb
• Juice of ½ lemon
• 2 tablespoons maple syrup
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• For the topping:
• 1 cup oat flour
• 1 cup rolled oats
• ⅓ cup coconut sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup coconut oil, softened
• ¼ cup
• vegan milk
• For garnish:
• Vegan vanilla ice cream
• Coconut whipped cream