Gluten Free Rhubarb Crisp
This delicious springtime dessert is make with a tangy rhubarb base and topped with a crispy oat crumble. It's also gluten free, vegan, and low FODMAP.
Servings: 8 servings
- 6 cups rhubarb diced
- 3 Tbsp all purpose gluten free flour
- ⅔ cup sucanat
- ½ tsp cinnamon
- 1 cup gluten free old fashioned oats
- 1 cup sucanat
- 1 cup all purpose gluten free flour
- 1 tsp cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp Celtic sea salt
- ½ cup coconut oil melted
In a large bowl, mix the diced rhubarb, sucanat, flour, and cinnamon.
Transfer to an 8x8 casserole dish or a 9 inch pie plate. Set aside.
Preheat oven to 375°F.
In a large bowl, whisk the oats, flour, sucanat, cinnamon, baking soda, baking powder, and salt.
Pour in the melted coconut oil and mix well with a wooden spoon.
When the oil is incorporated evenly throughout, sprinkle the topping over rhubarb filling until the top of the pan is covered.
Bake at 375°F for about 35 minutes. The filling should be bubbly when it's ready.
Place the baking dish on a sheet pan in the oven to catch any drips!
If gluten or wheat is not an issue, feel free to substitute wheat flour instead of gluten free.
Butter may be used in place of coconut oil.
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