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Rhubarb Crisp

Rhubarb Crisp

Celebrate the vibrant season with a tangy Rhubarb Crisp, featuring a jammy rhubarb filling beneath a golden, crumbly oat topping, capturing the contrast between tart and sweet.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • Fresh Rhubarb
  • Coconut Sugar
  • Old-Fashioned Rolled Oats
  • Almond Flour
  • Vegan Butter or Coconut Oil
  • Maple Syrup
  • Ground Ginger
  • Cinnamo
  • Cornstarch or Arrowroot Powder
  • Lemon Zest

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
  2. Wash your rhubarb, trim the ends, and slice it into half-inch pieces. Toss with coconut sugar, cornstarch, lemon zest, and ginger. Let sit for 10 minutes.
  3. In a separate bowl, combine oats, almond flour, cinnamon, and salt. Add chilled vegan butter and mix until it resembles coarse sand.
  4. Pour the fruit mixture into the baking dish and cover with the oat topping.
  5. Bake for 35 to 45 minutes until golden brown and bubbling.
  6. Cool for at least 15 minutes before serving.

Notes

Store leftovers in an airtight container for up to 4 days; reheat in an oven for best results.