Description
This delightful Rhubarb Crisp is a perfect balance of sweet and tangy flavors, with a crunchy oat and walnut topping. It’s a classic dessert that’s easy to make and a real crowd-pleaser.
Ingredients
Units
Scale
Rhubarb Filling:
- 2 pounds rhubarb, trimmed, tough strings removed, and cut into 1/2-inch pieces
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
Topping:
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup whole rolled oats
- 1/2 cup crushed walnuts
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup firm coconut oil, or butter
Instructions
- Preheat the oven to 375°F and grease an 8×8-inch baking dish.
- Make the topping: In a medium bowl, mix together the almond flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the coconut oil until the mixture crumbles. If it is too dry, add water, ¼ teaspoon at a time, until the mixture starts to hold together when pinched.
- Sprinkle the topping evenly over the rhubarb and bake for 25 to 30 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.
- Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.
In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
