This Healthy Rhubarb Crisp is filled with fresh rhubarb and topped off with a gluten-free crisp topping. It’s easy to make, the perfect combination of tart and sweet, and even healthy enough to eat for breakfast!
A HEALTHY CRISP RECIPE EVERYONE WILL LOVE
One dessert I absolutely love making during the spring and summertime is a crisp. Unlike a pie, it’s SO easy to throw together and is always a crowd pleaser. Crisps are made with a base of fruit and topped off with an oat crumble topping, like this healthy Rhubarb crisp . It then gets baked up to crispy perfection!
Rhubarb crisp is a flavor match made in heaven, and this healthy rhubarb crisp is no exception! It’s one of those recipes that is perfect to throw together last minute when you need an easy dessert, and it’s perfect to serve during the spring or summertime.
This crisp is sweetened with coconut sugar, and the crisp topping is made with a mix of gluten-free whole oats and almond flour, so it’s healthier than your average crisp.
WHY YOU’LL LOVE THIS RECIPE
- All you need to make this crisp is a handful of simple ingredients, a mixing bowl, a food processor (optional), and a baking dish.
- tart rhubarb
- This crisp recipe is easily adaptable and can be made with frozen (Fresh is better) fruit if needed, or any fresh fruit you have on hand like strawberries, berries, peaches or apples.
HOW TO MAKE A HEALTHY RHUBARB CRISP
1/2 cup maple syrup
1 cup water
2 Tbsp. Arrow root
3 1/2 cups rhubarb
1/3 cup coconut sugar
1 cup gluten free flour
1 cup gluten free Old fashion oats
1/2 tsp. Cinnamon
1/3 cup coconut oil/vegan butter
2 Tbs. unSweetened almond milk
Preheat oven to 350 8×8 pan lightly grease with coconut oil
Cut up the rhubarb into small pieces, set aside, then add some coconut sugar, gluten free flour, gluten free old fashion oats, and cinnamon, tossing it all together. Add in the coconut Oil/vegan butter and unsweetened almond milk, and mix together using a fork or a pastry cutter, until it is crumbling.If the crumbles aren’t sticking together well enough, add another 1 tablespoon of non-dairy milk.
Press half of the crumb mixture into the bottom of your pan and cover with chopped rhubarb. Set aside.
Combine the maple syrup, water and air overnight in a small medium heat. Bring to a boil then turn the heat to simmer and stir it for five minutes to color changes from either keep around to it we are light brown. Remove from heat And pour the syrup evenly over the rhubarb and top with the rest of the oat mixture.
Bake for about 45 to 50 minutes or until the top turns a nice golden brown.
Top with diary free coconut milk cool whip
Yours in Health and Happiness,
Penny ( certified health coach )