Pescatarian Vegan Rhubarb Crisp

Total time1 hr 10 min

Prep time15 min

Cook time45 min

4.6

(14)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the filling

1 ½ lb rhubarb, cut into ½-inch pieces (about 5 cups)
½ cup organic cane sugar
2 tbsp cornstarch
1 tsp vanilla extract

For the topping

1 cup old-fashioned rolled oats
½ cup almond flour
⅓ cup organic cane sugar
¼ tsp ground cinnamon
¼ tsp salt
4 tbsp vegan butter, cold and cut into small cubes
2 tbsp maple syrup
⅓ cup sliced almonds (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!