Rhubarb Crisp
Ingredients
Filling
-
6
cups
diced fresh rhubarb
-
¾
cup
granulated sugar
-
2
tablespoons
all-purpose flour
-
2
tablespoons
fresh orange zest and juice
-
2
tablespoons
water
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
pure vanilla extract
-
¼
teaspoon
pure almond extract
-
¼
teaspoon
coarse salt
Topping
-
½
cup
cold butter
-
2
cups
quick oats
-
1
cup
all-purpose flour
-
1
cup
dark brown sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
coarse salt
-
6-7
tablespoons
ice water
Instructions
- Preheat the oven to 350°F and coat a 9x13 baking dish with cooking spray.
- In a large bowl, combine the rhubarb, sugar, flour, orange zest and juice, water, cinnamon, vanilla and almond extracts, and salt until mixed well.
- Transfer the filling to the baking dish and spread it evenly.
- In the same bowl, mix the butter, oats, flour, brown sugar, cinnamon, and salt until combined.
- Gradually add ice water and mix until the mixture forms damp crumbles.
- Spread the crumble topping evenly over the rhubarb filling.
- Bake for 40-50 minutes until bubbly and the topping is lightly browned.
- Let cool slightly before serving warm, optionally with vanilla ice cream.
Nutrition Facts (estimated)
Servings
10
Calories
355
Total fat
11g
Total carbohydrates
63g
Total protein
4g
Sodium
180mg
Cholesterol
24mg
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