Homemade Apple Rhubarb Crisp (gluten-free option)
Serves 1025 mins prep60 mins cook
An easy, cozy apple rhubarb crisp sweetened with maple, laced with ginger, and topped with crunchy oat streusel. See the recipe notes for how to make this gluten-free, vegan, and/or paleo-friendly!
0 servings
What you need
lb rhubarb
tsp fresh ginger
tsp vanilla paste
tsp fine sea salt
tbsp all purpose flour
cup maple syrup
cup white flour
cup maple sugar
tsp cinnamon
tbsp unsalted butter
cup nuts
Instructions
0 Position a rack in the lower third of the oven and preheat to 350ºF. 1 If the apple skins are red and pretty, leave them on; or peel them, it's your call. Cut the apples off the core and into 1-inch chunks; you should have 4 cups. Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent. 2 In another large bowl, combine the oats, flour, sugar, cinnamon and salt (and nuts, if using). Stir to combine, then add the melted butter and work with your fingers until it begins to clump into a gravelly texture. Sprinkle the topping over the fruit. 3 Bake the crisp for about an hour, until the crisp in golden brown and the fruit is bubbling up furiously around the sides. Remove and let stand for at least 10 minutes. Serve hot, warm, or at room temperature with scoops of vanilla ice cream. 4 Store leftover crisp in the refrigerator for up to four days. Reheat before serving, or enjoy cold with yogurt for breakfast.View original recipe