Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb pieces baked under a crunchy, nutty almond flour and oat topping. Enhanced with orange zest and juice for brightness, and a hint of cinnamon for warmth, this crisp is perfect for a cozy treat 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: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish to prevent sticking.
- Prepare the rhubarb filling: In a large bowl, combine the chopped rhubarb, sugar, cornstarch, fresh orange juice, and orange zest. Toss everything gently to evenly coat the rhubarb pieces.
- Make the topping: In a medium mixing bowl, stir together 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 becomes crumbly. If the topping feels too dry, gradually add water, ¼ teaspoon at a time, until it holds together when pinched.
- Assemble the crisp: Pour the rhubarb mixture into the prepared baking dish and spread it out evenly. Then sprinkle the topping evenly over the rhubarb.
- Bake: 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 allow the crisp to cool for 5 minutes. Serve warm, optionally topped with vanilla ice cream for an extra indulgent dessert.
Notes
- If you prefer a sweeter dessert, increase the sugar in the filling slightly.
- Walnuts can be substituted with pecans or almonds depending on preference or availability.
- For a dairy-free version, use coconut oil as the fat in the topping.
- Ensure rhubarb pieces are uniformly cut to ensure even cooking.
- Letting the crisp cool a bit before serving helps the filling set slightly for easier serving.
