Strawberry Rhubarb Crisp

Ingredients:

• 1 cup rolled oats
• 1 cup brown sugar
• 1 cup all-purpose flour (I used cassava to make it gluten-free.)
• ¾ cup melted butter
• 3 cups sliced and chopped strawberries, 1 cup rhubarb, thinly sliced
• ¾ cup coconut sugar
• 1.5 Tbsp vanilla divided
• 2 tablespoons, plus one tsp, divided apple pie spice mix (2TBSP cinnamon, 1/2 tsp nutmeg,  1/4 tsp allspice,  1/4 tsp cardamon) 

Directions:

1. [Mix the oats, brown sugar, flour, butter, half of spice mixture and half of vanilla together.
2. Mix the fruit with the coconut sugar and add the rest of the spice mixture and vanilla. 
3. Fill 8×8 or muffin cups with fruit mixture. Layer the top with the oat mixture. Bake at 350 for 20-45 minutes until golden brown and bubbly.