Vegan Strawberry Rhubarb Crisp

1 pound rhubarb, sliced (3-4 cups)
2 pints strawberries, hulled and quartered
¾ cup coconut sugar, divided
1 cup oats
½ cup almond meal
½ cup white whole wheat flour or whole wheat pastry flour
½ cup chopped pecans
½ teaspoon cinnamon
Good pinch of salt
1/3 cup extra virgin olive oil
1 tablespoon cold water

Heat the oven to 375 degrees.

Place the fruit in a large bowl. Add ½ cup coconut sugar and let sit for 20 minutes.

In another bowl, combine the oats, almond meal, flour, remaining 1/4 cup sugar, pecans, cinnamon and salt. Drizzle on the olive oil and mix with your hands. Add the water and pinch the mixture until crumbly.

Place the fruit in an 8-inch square baking dish. Cover with the topping.

Bake for 40-45 minutes, until bubbling and lightly browned. Cool to room temperature and serve.