Scale

Filling

4–5 C. Strawberries, hulled and sliced

2–3 cups Rhubarb, thinly sliced

1 TB Lemon Juice + zest from one lemon

¼ C + 2 TB Tapioca (see note)

¼ C. Freshly squeezed orange juice (or more maple syrup)

¼ tsp Freshly Ground Nutmeg

Pinch Cinnamon

Topping

¾ C. Almond Flour

¾ C. Quick Cooking Oats

1 ½ tsp Ground Cinnamon

3/8 tsp salt

3/8 C. Coconut Oil, melted

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Preheat oven to 375 degrees.
To make the filling, mix all ingredients and let stand for 15 minutes.
To make the topping, whisk all dry ingredients together. Stir in coconut oil and maple syrup. Add pecans and set aside.
Once 15 minutes is up, put filling in a 9×12-inch pan. Spoon topping over the filling and bake for 30- 45 minutes, until filling is bubbling and topping is browned. If topping is browning too quickly, tent with foil until filling is ready. This tastes AMAZING with my vegan vanilla ice cream. Just sayin’.

Note: I like to use Tapioca for this recipe (i.e. the small granules). You can replace with tapioca flour or arrowroot powder, if preferred.