Vegan Gluten-Free Rhubarb Crisp
Ingredients
Filling
-
6
cups
chopped rhubarb
-
⅔
cup
cane sugar
-
3
Tbsp
cornstarch
-
⅛
tsp
sea salt
Topping
-
½
cup
rolled oats
-
¼
cup
almond flour
-
¼
cup
gluten-free flour blend
-
2
Tbsp
cane sugar
-
⅛
tsp
sea salt
-
¼
cup
melted coconut oil or vegan butter
For Serving
-
1
scoop
vegan vanilla ice cream (optional)
Instructions
- Preheat the oven to 350°F (176°C).
- In a large mixing bowl, combine chopped rhubarb, cane sugar, cornstarch, and sea salt, then stir to coat.
- Transfer the rhubarb mixture into an 8x8-inch baking dish.
- In the same mixing bowl, add rolled oats, almond flour, gluten-free flour blend, cane sugar, and sea salt, then stir to combine.
- Pour melted coconut oil or vegan butter over the dry ingredients and mix until the mixture sticks together.
- Spread the crumble topping over the rhubarb filling.
- Bake for 1 hour to 1 hour 10 minutes for fresh rhubarb, or 1 hour 30 minutes for frozen rhubarb, until golden brown and bubbling.
- Let cool for at least 30 minutes before serving, preferably at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
223
Total fat
9.1g
Total carbohydrates
34.6g
Total protein
2.5g
Sodium
39mg
Cholesterol
0mg
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