Description
This Rhubarb Crisp is a delightful and tangy dessert featuring tart rhubarb topped with a crunchy, nutty oat and almond flour crumble. Baked to golden perfection, this recipe offers a comforting and naturally sweet treat that pairs wonderfully with vanilla ice cream.
Ingredients
Scale
Filling
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping
- ½ cup almond flour
- ½ cup brown sugar
- ½ cup whole rolled oats
- ½ cup crushed walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup firm coconut oil, or butter
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish to prevent sticking.
- Prepare the filling: In a large bowl, combine the rhubarb pieces, sugar, cornstarch, fresh orange juice, and orange zest. Toss until the rhubarb is evenly coated to ensure a nicely thickened filling once baked.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Use your hands to work in the firm coconut oil or butter until the mixture is crumbly. If it feels too dry, add water ¼ teaspoon at a time until it holds together slightly when pinched.
- Assemble the crisp: Spread the rhubarb mixture evenly in the prepared baking dish. Sprinkle the crumble topping evenly over the fruit layer.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the topping turns golden brown and the rhubarb filling is soft and bubbling.
- Cool and serve: Remove the crisp from the oven and allow it to cool for 5 minutes. Serve warm, ideally topped with a scoop of vanilla ice cream for a perfect dessert experience.
Notes
- You can substitute walnuts with pecans or almonds if preferred.
- For a richer flavor, use butter instead of coconut oil.
- If rhubarb is very tart, consider increasing sugar by a tablespoon.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Ensure the rhubarb pieces are cut evenly for uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
