Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb baked under a crunchy, nutty topping made from almond flour, oats, and walnuts. Infused with fresh orange juice and zest, it balances tanginess with sweet, warm spices. Served warm with vanilla ice cream, it offers a comforting and refreshing treat that’s perfect for spring and summer.
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)
To Serve
- Vanilla ice cream
Instructions
- Preheat the oven and prepare baking dish: Set your oven to 375°F (190°C). Grease an 8×8-inch baking dish with a small amount of oil or butter to prevent sticking.
- Prepare rhubarb filling: In a large bowl, combine the rhubarb pieces with sugar, cornstarch, fresh orange juice, and orange zest. Toss thoroughly to coat the rhubarb evenly. Spread this mixture evenly into the prepared baking dish.
- Make the crisp topping: In a medium bowl, combine almond flour, brown sugar, rolled oats, crushed walnuts, cinnamon, and sea salt. Using your hands, work in the firm coconut oil (or butter) until the mixture forms a crumbly texture. If the mixture feels too dry, add water in ¼ teaspoon increments until it holds together when pinched.
- Assemble and bake: Evenly sprinkle the topping over the rhubarb filling. Place the baking dish in the oven and bake for 25 to 30 minutes, or until the topping turns golden brown and the rhubarb is soft and bubbling.
- Cool and serve: Remove the crisp from the oven and allow it to cool for about 5 minutes. Serve warm paired with scoops of vanilla ice cream for a perfect balance of warm and cold sensations.
Notes
- For a nut-free version, omit walnuts and increase oats or use seeds such as pumpkin seeds.
- If you prefer a sweeter dessert, increase the sugar in the filling or topping slightly.
- The crisp topping can be prepared in advance and refrigerated until ready to use.
- Use firm coconut oil to ensure the topping holds together well during baking.
- Rhubarb can be quite tart; adjust sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Rhubarb Crisp, rhubarb dessert, fruit crisp, almond flour topping, easy rhubarb recipe, spring dessert
