Tart, jammy rhubarb bubbles away under a crumbly oat topping in this cozy, spoonable crisp. The filling gets its bright, tangy punch from fresh rhubarb, cane sugar, and a hint of vanilla, thickened just enough to stay glossy rather than runny. On top, rolled oats and almond flour clump into buttery, coarse crumbs with a touch of maple syrup for depth and sliced almonds for crunch. It bakes up deep golden and fragrant, with the fruit bubbling at the edges — the kind of dessert that smells like it's been in the oven all afternoon. Let it rest before digging in so the filling sets into that perfect, jammy consistency. This one's an easy, comforting choice to add to your dairy free dessert lineup.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
In a large mixing bowl, toss the rhubarb with the 1/2 cup organic cane sugar, cornstarch, and vanilla extract until evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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