Rhubarb Crisp
Ingredients
The filling
-
2
pounds
rhubarb, trimmed and cut into ½-inch pieces
-
¼
cup
sugar
-
2
tablespoons
cornstarch
-
1
tablespoon
fresh orange juice
-
1
teaspoon
orange zest
The 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
For serving
-
to taste
vanilla ice cream
Instructions
- Preheat the oven to 375°F and grease an 8x8-inch baking dish.
- In a large bowl, toss the rhubarb with sugar, cornstarch, and orange juice and zest, then spread it in the baking dish.
- In a medium bowl, mix together almond flour, brown sugar, oats, walnuts, cinnamon, and salt.
- Work in the coconut oil until the mixture crumbles, adding water if too dry.
- Sprinkle the topping over the rhubarb and bake for 25 to 30 minutes until golden brown.
- Let cool for 5 minutes before serving with vanilla ice cream.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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