to bake - Vegan Raspberry Crisp

Vegan Raspberry Crisp
recipe from The Minimalist Baker
recipe type: to breakfast, to brunch, to snack, to dessert

What you need:
4.5 cups (total) raspberries & rhubarb mixed (if using frozen, place in colander and briefly rinse under cold water)
2-3 Tbsp cane sugar (or sub sweetener of 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
4 Tbsp cold vegan butter, or sub olive oil

What to do:
Preheat oven to 350 degrees F and butter an 8x8 (or similar size) baking dish. Add fruit directly to the dish and toss with sugar (1-3 Tbsp depending on preference). Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the butter is evenly distributed. Add 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 and serve with dairy-free ice cream or coconut whipped cream. Leftovers will keep in the fridge for several days, though best when fresh.