Rhubarb Crisp with Cardamom and Almonds
Rhubarb Crisp with Cardamom and Almonds is plant-based and gluten free, full of tangy rhubarb flavor and just the right amount of sweetness!
Ingredients
Filling:
- 5 cups rhubarb stalks, cut into 1-inch slices
- 1 cup fresh raspberries
- 2 tablespoons cooked red beet pieces, optional
- ½ cup raw turbinado sugar
- 2 tablespoons cornstarch
- 1 vanilla bean, split (or 1 teaspoon vanilla extract)
- Zest and juice of 1 large lemon
Topping:
- ½ cup blanched almond flour
- ½ cup oat flour
- ½ cup rolled oats
- ½ cup sliced raw almonds
- ½ cup light brown sugar
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup virgin coconut oil, melted (can substitute unsalted butter)
Instructions
For the Filling:
- Preheat oven to 350℉.
- In a large bowl, toss together all filling ingredients.
- Transfer filling to an oiled baking dish, roughly 13 x 9-inch in size.
- Bake for about 30 minutes, stirring occasionally, until bubbly and juices have released and thickened slightly. Remove pan from oven and let cool slightly.
For the Topping:
- In a large bowl, mix together all ingredients thoroughly.
- Sprinkle topping evenly over the cooked filling and return pan to oven.
- Bake for about 30 minutes until golden brown and quite bubbly.
- Remove from oven and cool slightly before serving.
- Serve warm topped with ice cream, if desired. Store leftover crisp in refrigerator for up to 3 days.
Servings: 8