Old-Fashioned Strawberry-Rhubarb Crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream.
Quinoa flakes kick this up to a new level of flavor. The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven't enjoyed since giving up moo-cow dairy.