Nothing says summer like a fruit crisp served on a sunny deck. The filling in this rhubarb version being on the tart side, consider serving it with a scoop of vanilla ice cream. Using almond flour in the topping keeps the dessert gluten-free.
Ingredients
- 1 pound rhubarb cut into ½ -inch slices (about 3 cups)
- 1 tablespoon corn starch
- ½ cup granulated sugar
- 1 cup old-fashioned oats
- ½ cup almond flour
- ⅓ cup coconut sugar
- 1 pinch of cinnamon
- 1 pinch of salt
- 6 tablespoons cold unsalted butter, cut into small pieces
Preparation
Preheat oven to 350°. In a gratin dish, combine rhubarb, sugar, and cornstarch. In a large bowl, stir the oats, almond flour, sugar, cinnamon, and salt. With your hands, work the butter into the oat mixture until butter has softened and is incorporated. The mixture should feel soft and lumpy. Spread the topping evenly over the rhubarb and place in the oven until the filling starts to bubble and topping starts to brown, about 50 minutes. Let the crisp cool for 20 minutes and serve warm, with vanilla ice cream. The crisp will make a fine breakfast the next day, alongside a strong cup of coffee.
