Loaded with tart rhubarb and tangy raspberries, sweetened with local apples and rich maple syrup, this fruit crisp celebrates the end of summer harvest. The topping is delightful, made with oats and ground almonds held together with coconut oil (or butter if you prefer) and a touch of sugar and spice. It also happens to be gluten free. But mostly it’s a dessert that I want to repeat as often as possible. To me it’s fruit crisp at its finest, which I’ll choose over chocolate decadence almost every time.
Raspberry Rhubarb Apple Crisp
- 3 to 4 cups chopped rhubarb
- 1 cup chopped apple
- 1 to 2 cups raspberries
- 2 tablespoons apple juice or mixed berry juice, optional
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/3 cup oat flour or other flour
- 1/4 cup brown sugar or equivalent
- 2 tablespoons almond meal
- 2 1/2 tablespoons coconut oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- In a large saucepan, bring rhubarb, apple, raspberries, juice and maple syrup to a boil. Reduce heat and simmer for 10 minutes. Remove from heat.
- Preheat oven to 375 degrees F (190 C). In a separate bowl, blend together oats, oat flour, almond meal, coconut oil, salt, ginger, and cinnamon to form the topping.
- Pour warm filling into a 2 quart baking dish. Sprinkle with topping. Bake for 25 to 30 minutes or until topping is crisp and golden. Serve warm.
adapted from Life on Manitoulin