This crisp is all about big, jammy stalks of rhubarb bubbling up under a thick, golden crumble — sweet-tart and bright, with just a hint of vanilla weaving through the fruit. The topping comes together from rolled oats, almond flour, cinnamon, and a touch of maple syrup, worked into coarse, buttery clumps that bake into a deeply toasted, crunchy layer over the softened fruit. A scatter of sliced almonds on top adds extra crunch and a toasty, nutty note in every bite. It bakes low and slow enough for the filling to thicken into something spoonable, not soupy, so each scoop holds its shape alongside a bit of the crisp topping. Warm from the oven with a melting scoop of something cold on the side, this one's a genuinely satisfying dessert to add to a gluten free lineup.
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Learn more →6 servings
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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