There is something truly magical about a warm, comforting dessert that brings together tartness, crunch, and just the right hint of sweetness in one bite. This Rhubarb Crisp with Almond Flour, Walnuts, and Orange Zest Recipe does exactly that, combining the bright tang of fresh rhubarb with the rich nuttiness of almond flour and walnuts, plus a refreshing pop of citrus from orange zest. It’s a dish that feels both wholesome and indulgently satisfying, perfect for cozy evenings or special occasions when you want to impress without fuss.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on a handful of natural ingredients that each play a key role. From the juicy rhubarb to the hearty crunch of walnuts, every element adds its own flavor, texture, or color, making this crisp a well-balanced delight.
- 2 pounds rhubarb: Fresh, trimmed, and cut into ½-inch pieces, rhubarb brings a bright, tart base that’s absolutely essential.
- ¼ cup sugar: Just enough to balance the rhubarb’s tang without overpowering it.
- 2 tablespoons cornstarch: Keeps the fruit juices from getting too runny, giving the crisp a perfect consistency.
- 1 tablespoon fresh orange juice: Adds subtle citrus notes that brighten the entire dish.
- 1 teaspoon orange zest: Provides aromatic zestiness, complementing the rhubarb wonderfully.
- ½ cup almond flour: Offers a tender, nutty crumb that makes the topping extra special.
- ½ cup brown sugar: Adds warmth and a deep caramel flavor to the crisp topping.
- ½ cup whole rolled oats: Brings a lovely, wholesome chewiness and texture contrast.
- ½ cup crushed walnuts: Imparts crunch and richness, balancing the soft fruit beneath.
- ½ teaspoon cinnamon: A hint of cozy spice that pairs beautifully with the orange and rhubarb.
- ¼ teaspoon sea salt: Enhances all the flavors, making them shine.
- ¼ cup firm coconut oil or butter: Binds the topping and adds moisture while enriching the flavor.
How to Make Rhubarb Crisp with Almond Flour, Walnuts, and Orange Zest Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F. Grease an 8×8-inch baking dish thoroughly so that your crisp doesn’t stick. This simple first step sets the stage for a beautifully baked dessert that’s easy to serve and clean up.
Step 2: Mix the Topping Ingredients
In a medium bowl, combine almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Use your hands to mix in the coconut oil until the mixture resembles coarse crumbs. If it feels dry and won’t hold when pinched, sprinkle in a little water, ¼ teaspoon at a time, just enough until it sticks together. This tactile process ensures the topping will bake into a satisfyingly crumbly, golden crust.
Step 3: Prepare and Assemble the Fruit Layer
In a large bowl, combine your rhubarb pieces with sugar, cornstarch, fresh orange juice, and orange zest, tossing gently to coat the rhubarb evenly. This blend balances acidity with sweetness while making sure the crisp won’t get soggy. Spread the rhubarb mixture evenly in the prepared baking dish, then sprinkle the crumble topping in an even layer over the fruit.
Step 4: Bake Until Golden and Bubbling
Bake your Rhubarb Crisp with Almond Flour, Walnuts, and Orange Zest Recipe for 25 to 30 minutes. You’ll want to watch for a golden-brown topping and bubbling fruit underneath—signaling everything is perfectly cooked. The aroma filling your kitchen at this point is absolutely irresistible!
Step 5: Cool and Serve
Once baked, let the crisp cool for about 5 minutes before serving. This resting time allows the juices to thicken slightly, making each spoonful a luscious balance of textures. A scoop of vanilla ice cream or a dollop of whipped cream on top is the perfect complement to this warm dessert.
How to Serve Rhubarb Crisp with Almond Flour, Walnuts, and Orange Zest Recipe
Garnishes
For a charming finish, sprinkle extra crushed walnuts or a few orange zest curls over the top just before serving. Fresh mint leaves add a fresh burst of color and flavor against the warm, nutty topping, making the dish look as delightful as it tastes.
Side Dishes
This crisp pairs wonderfully with light, creamy options such as vanilla ice cream, Greek yogurt, or softly whipped cream. The creaminess balances the tart rhubarb and crunch of the topping, making each bite a harmonious treat that feels both indulgent and refreshing.
Creative Ways to Present
For a special gathering, serve the crisp in individual ramekins for personal portions that look elegant and keep everyone happy. You can also drizzle a bit of honey or maple syrup on top, or add a sprinkle of cinnamon sugar just before serving to enhance its golden crust.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, they keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better when reheated gently.
Freezing
You can freeze this Rhubarb Crisp with Almond Flour, Walnuts, and Orange Zest Recipe either baked or unbaked. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge and bake (if unbaked), or warm gently to enjoy.
Reheating
Reheat leftover crisp in a 350°F oven for about 15 minutes, or until warmed through and the topping is crisp again. This method keeps the textures lively, far better than the microwave, which can make the topping soggy.
FAQs
Can I substitute other nuts for walnuts?
Absolutely! Pecans or almonds work wonderfully and will add their own unique crunch and flavor. Just make sure to chop them finely to keep the texture balanced.
Is it possible to make this recipe gluten-free?
Yes! The recipe is already gluten-free if you use certified gluten-free oats and almond flour. This makes it a great option for those with gluten sensitivities.
Can I use frozen rhubarb instead of fresh?
You can, but be aware that frozen rhubarb tends to be softer and releases more liquid. You might want to reduce or omit the added juice to avoid a too-runny crisp.
What is the role of orange zest in this recipe?
Orange zest provides a bright, aromatic citrus flavor that cuts through the tartness of the rhubarb and complements the nutty topping, adding complexity and freshness.
Can I make this crunchy topping dairy-free?
Definitely. Using coconut oil instead of butter keeps the topping moist and crumbly without dairy, perfect for those with dietary restrictions.
Final Thoughts
If you’re looking for a dessert that combines wholesome ingredients with unforgettable flavor, I wholeheartedly encourage you to try this Rhubarb Crisp with Almond Flour, Walnuts, and Orange Zest Recipe. It’s an absolute crowd-pleaser that’s easy enough for a weeknight treat but elegant enough to share with guests. Once you taste the vibrant rhubarb paired with that perfectly crumbly, nutty topping, I’m sure it’ll become one of your go-to favorites too.
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Rhubarb Crisp with Almond Flour, Walnuts, and Orange Zest Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Rhubarb Crisp is a delightful and tangy dessert featuring tender rhubarb pieces baked beneath a crunchy oat and walnut topping infused with warm cinnamon and orange zest. The crisp topping combines almond flour, brown sugar, rolled oats, and walnuts, made perfectly crumbly with coconut oil. Easy to prepare and baked to golden perfection, this dessert is perfect served warm with vanilla ice cream.
Ingredients
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 and prepare baking dish: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish to prevent sticking and ensure easy removal of the crisp.
- Make the topping mixture: In a medium bowl, combine almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and salt. Use your hands to work in the coconut oil (or butter) until the mixture becomes crumbly. If it feels too dry, add water ¼ teaspoon at a time until it holds together when pinched.
- Prepare the rhubarb filling: In another bowl, mix the rhubarb pieces with sugar, cornstarch, fresh orange juice, and orange zest until evenly coated. This mixture will thicken during baking and balance the tartness of the rhubarb.
- Assemble and bake: Spread the rhubarb mixture evenly in the prepared baking dish. Sprinkle the crumbly topping evenly over the rhubarb. Bake in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
- Cool and serve: Remove from the oven and let the crisp cool for 5 minutes. Serve warm, preferably with a scoop of vanilla ice cream for a creamy contrast.
Notes
- You can substitute walnuts with pecans or almonds if preferred.
- Ensure rhubarb pieces are roughly the same size for even cooking.
- To make this crisp vegan, use coconut oil instead of butter and a plant-based ice cream if serving.
- For a gluten-free option, ensure the oats are certified gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
