Strawberry Rhubarb Crisp, plant based with no added fat

Vegan Strawberry Rhubarb Crisp

This is a recipe for Strawberry-Rhubarb Crisp made without butter or oil.  It isn't a really sweet dessert, but delicious.  I hope you like it as much as we do!

Topping:
1 cup old fashioned oats
2 tablespoons date sugar
2 tablespoons chopped pistachio nuts
1/4 teaspoon cinnamon
1/8 teaspoon mace
Toss together and set aside while you prepare the fruit filling.
Fruit filling recipe:
2 stalks fresh rhubarb cut into 1/2 inch chunks
2 pounds fresh strawberries with hulls removed and cut into slices
1/2 pound fresh blueberries (optional)
To the fresh prepared fruit add a mixture of
1/4 cup oat flour
1/4 cup date sugar

Stir filling together and place in 3 quart casserole that has been lightly coated with spray oil.  LIGHTLY!
Place oat topping over fruit and bake for 45 minutes.
Serve at room temperature with Rice Whipped topping or non-dairy ice cream type dessert--or just plain.