If you're like me, you've never cooked with rhubarb, but now is the time to start! This Raspberry Rhubarb Crisp is perfect for a summer night, served warm with a scoop of plant based vanilla ice cream. Fresh raspberries and rhubarb baked until bubbly, topped with a crunchy oat streusel crumble. As this is a simple recipe, my little sister helped with the whole process and we had a lot of fun making this together! It's the best way to get your kids exited about baking and help them learn skills in the kitchen. We couldn't wait to dig in, and oh man, we both fell in love with it! If simmer had a taste, this Raspberry Rhubarb crisp would be it!
Raspberry Rhubarb Crisp
Filling:
- 4 cups fresh raspberries, washed
- 2 cups fresh rhubarb, sliced into 1/2 inch chunks
- 1/3 cup coconut sugar
- 2 tbsp cassava flour
Crisp topping:
- 1 1/4 cup almond flour
- 1 cup old fashioned oats
- 1/2 cup coconut sugar
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup coconut oil, cold
Preheat the oven to 350F and grease a 10 inch skillet. Combine all of the strawberry rhubarb filling ingredients in a large bowl and toss to coat. Add to the skillet and spread it even. Set aside. In another large bowl, whisk together the flour, oats, sugar, cinnamon, and salt.
Add in the cold coconut oil , cut into small cubes, and toss to coat. Then, use your fingers to squish the oil into the dry ingredients. Work at it for a few minutes until you’re left with pea sized lumps of oil and the mixture holds together when you squeeze it in a fist.
Crumble on top of the fruit in an even layer and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
Let the crisp cool for at least 20 minutes to allow the filling to thicken. Enjoy!
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