Vegan Strawberry Rhubarb Crumble

Preheat the oven to 375ºF, set oven racks to middle-top and lightly spray a 9 inch round pie dish with cooking spray.
In a bowl, combine all the ingredients under “Strawberry rhubarb topping”. Refrigerate until ready to use.
1½ cup strawberries, diced, 1½ cup rhubarb, diced, 3 tbsp all purpose flour, 1½ tbsp maple syrup, 2 tsp lemon juice
Whisk together the flour, oats, baking powder, salt and brown sugar in a separate bowl.
1¼ cup all purpose flour, ½ cup rolled oats, ½ tsp baking powder, pinch of salt, 4 tbsp brown sugar
Add the butter and use your hands or a fork to combine the butter with the dry mix. The butter should be broken into small chunks
¼ cup vegan butter, cold and cubed
Add the non dairy milk and mix with a fork until crumbly and slightly chunky.
4 tbsp non dairy milk
Pour the strawberry rhubarb filling into the dish. Top with the crumble topping, and press down with your hands to make sure all areas are covered.
Bake for 25-30mins, or until the crumble topping is golden coloured and the filling beneath is bubbling. Cool slightly before serving with vegan ice cream or coconut whipped cream if desired.