Description
This rhubarb apple crisp uses apples to help naturally sweeten the rhubarb. Easily made gluten-free and dairy-free with a few simple substitutions.
Ingredients
Scale
Fruit filling:
- 3 cups apples, peeled, cored and chopped (I like using honeycrisp or gala)
- 2 cups rhubarb, chopped into small pieces
- 1/3 cup organic cane sugar
- 2 Tbsp whole wheat flour (for GF use gluten-free all-purpose flour or cornstarch)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Crumb topping:
- 2/3 cup rolled oats (for GF use certified gluten-free rolled oats)
- 6 Tbsp whole wheat flour (for GF use gluten-free all-purpose flour or almond flour)
- 1/4 cup packed brown sugar
- 3 Tbsp melted butter (for DF use coconut oil)
Instructions
- Preheat oven to 375°F.
- Grease an oval baking dish with a 6-cup capacity. (The fruit will shrink when baking as water escapes so don’t worry if it is filled fairly high!)
- In a medium-sized bowl, combine the rhubarb, apples, cane sugar, whole wheat flour, vanilla and cinnamon. Toss well and place in your prepared baking dish.
- In a small bowl, combine the ingredients for the crumb topping. Using your hands or a spoon, sprinkle it evenly on top of the fruit mixture.
- Bake at 375°F for approximately 50 minutes or until the topping is golden brown and the filling is thick and bubble. (If you find that the topping is getting quite brown before the fruit is cooked, you can cover it with tin foil part-way through).
- Let cool before serving for the little ones to avoid burnt tongues!
