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
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 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.
