Strawberry Rhubarb Crisp

INGREDIENTS: Fruit Base Crisp Topping
  • 1 ½ C. Enjoy Life Foods Muffin Mix
  • 1 t. dried ginger
  • ¼ C. packed brown sugar
  • ¼ C. hemp seeds
  • ¼ C. quinoa flakes
  • 12 T. vegan shortening, chilled and diced
DIRECTIONS:
  1. Preheat the oven to 350˚F.
  2. For the fruit base, toss all ingredients, from the chopped rhubarb to the All-Purpose Flour Mix in a medium bowl.
  3. Pour the mixture into a 3 qt. soufflé dish or 8x11 baking dish.
  4. For the crisp topping, combine all ingredients, from the Muffin Mix to the vegan shortening, in the bowl of a food processor and pulse until combined into a streusel like topping. Sprinkle over the fruit layer.
  5. Bake for 20 minutes or until the topping is golden brown and the fruit is bubbling. Cool 30 minutes before serving.

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