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Roasted Rhubarb Apple Crisp in Blue Bowl with Baking Tray
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3 from 2 votes

Roasted Rhubarb Apple Crisp | 6-Ingredients, GF

A delicious one-pan and one-bowl dish. This healthy springtime crisp is only 6 ingredients and is naturally dairy-free and gluten-free. The roasting of the rhubarb and apple cuts back on stovetop time, making for a simple and healthy dessert.
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: Canadian
Keyword: apple rhubarb crisp gluten free, Apple Rhubarb Crumble, Baked Apple and Rhubarb Dessert
Servings: 4
Calories: 199kcal
Author: Rachel, Dietitian

Ingredients

  • 5 stalks rhubarb
  • 5 small apples or 3 medium

Crisp Topping

  • 1 cup oats traditional
  • 1/4 cup oat flour (or 1/3 cup of traditional oats for making flour)
  • 1/4 cup honey (or 1/3 cup of maple syrup for a vegan version)
  • 2 tbsp coconut oil
  • 1/4 cup coconut flakes large, unsweetened

Instructions

  • Preheat the oven to 350°F. Grease a baking sheet with coconut oil or line it with parchment paper.
  • Wash the apples and slice off the four quadrants and dispose of the core. You can leave the skin on as this contributes to more fibre. Dice the apple into small 1/2 inch pieces and place on the baking tray.
  • Wash the rhubarb and remove any discoloured ends. Cut the rhubarb into small pieces - if the stalks are thick you may have to slice them lengthwise first, and then dice them. Add the diced rhubarb to a baking tray on top of the apples.
  • *You have the option here of adding an additional 1 tablespoon of honey (or maple syrup) on top of the diced fruit for a sweeter crisp. I do not add honey to the fruit.
  • Place the baking tray of chopped apple and rhubarb into the preheated oven and bake for 15 minutes.

To Make The Crisp Topping

  • While the fruit is baking, make the crisp topping. First, if you are making the oat flour at home add 1/3 cup of whole oats to a small blender and blend until a fine flour is formed. If you are purchasing oat flour you can skip this step.
  • Next, melt the coconut oil on the stovetop. Add the melted coconut oil to the 1 cup of oats, 1/4 cup of oat flour, 1/4 cup coconut flakes and 1/4 cup of honey (or 1/3 cup of maple syrup) and mix until well combined.
  • When the fruit is finished baking remove it from the oven. Add the crisp topping evenly over the roasted fruit. Return the baking tray to the oven and bake for an additional 20 minutes.
  • You will know the crisp is done when it is nice and golden on top. Let cool slightly before serving. Serve with some coconut-based ice cream or yogurt. Store leftovers in the fridge.

Notes

Making A Gluten-Free Crisp

This crisp is naturally gluten-free because it does not use regular flour. If you are serving it to someone who has celiac disease, just make sure that the oats are certified gluten-free.

Alternatives to Coconut Flakes

The coconut flakes add some texture to the crisp topping, you can use small or large unsweetened coconut flakes. If you don't have coconut flakes on hand, try adding some chopped pecans or almonds to the crisp topping before baking.

What To Serve This Rhubarb Apple Crisp With

I love serving this crisp with some coconut-based ice cream. For those who have dairy, they might choose some plain yogurt, Greek yogurt or regular ice cream.