Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb baked under a crunchy, nutty topping made with almond flour, oats, and walnuts. Sweetened naturally with brown sugar and enhanced with fresh orange juice and zest, this crisp offers a balanced combination of tangy and sweet flavors, perfect for a cozy treat served warm with vanilla ice cream.
Ingredients
Scale
Fruit Mixture
- 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: Begin by heating your oven to 375°F (190°C) and greasing an 8×8-inch baking dish to prevent the crisp from sticking.
- Prepare the Topping: In a medium bowl, combine the almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Use your hands to incorporate the firm coconut oil or butter into the mixture until it forms crumbly pieces. If the mixture feels too dry, add water in ¼ teaspoon increments until it holds together when pinched.
- Mix the Rhubarb: In a separate bowl, toss the rhubarb pieces with sugar, cornstarch, fresh orange juice, and orange zest to coat evenly and help thicken the fruit juices during baking.
- Assemble the Crisp: Spread the rhubarb mixture evenly into the prepared baking dish. Then sprinkle the prepared topping evenly over the rhubarb layer.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and crisp, and the rhubarb is soft and bubbling.
- Cool and Serve: Remove from the oven and let the crisp cool for about 5 minutes. Serve warm, ideally with a scoop of vanilla ice cream for a comforting dessert.
Notes
- To make the crisp vegan, use coconut oil instead of butter and ensure your brown sugar is vegan-friendly.
- You can substitute walnuts with pecans or almonds for different nutty flavors.
- If fresh orange juice is unavailable, lemon juice can be used as a substitute for a slightly different citrus note.
- For a gluten-free version, ensure oats are certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
