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Healthy Clean Eating Rhubarb Crisp Recipe with Easy Almond Flour Crumble

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A warm, tangy-sweet rhubarb crisp with a nutty almond flour crumble topping, naturally sweetened and perfect for clean eating.

Ingredients

Scale
  • 4 cups rhubarb, chopped into 1-inch pieces (about 500g / 1.1 lbs)
  • 1/3 cup pure maple syrup or raw honey (80ml / 2.7 fl oz)
  • 1 tablespoon lemon juice (15ml / 0.5 fl oz)
  • 1 teaspoon vanilla extract (5ml / 0.17 fl oz)
  • 2 tablespoons arrowroot starch or cornstarch (16g / 0.56 oz)
  • 1 ½ cups almond flour (150g / 5.3 oz)
  • 1/4 cup rolled oats (optional, 20g / 0.7 oz)
  • 1/4 cup coconut sugar or light brown sugar (50g / 1.75 oz)
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil, melted (60ml / 2 fl oz)
  • 1 teaspoon cinnamon (2g / 0.07 oz)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the chopped rhubarb, maple syrup, lemon juice, vanilla extract, and arrowroot starch. Toss gently until all pieces are coated evenly.
  3. Transfer the filling to your baking dish, spreading it out evenly. The rhubarb should be juicy but not swimming in liquid; if it looks too dry, add a splash of water or lemon juice.
  4. In a separate bowl, mix almond flour, rolled oats (if using), coconut sugar, sea salt, and cinnamon.
  5. Pour in the melted coconut oil and stir until the mixture is crumbly but slightly sticky. It should hold together if you pinch it between your fingers.
  6. Sprinkle the crumble evenly over the rhubarb filling.
  7. Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbling around the edges. Tent loosely with foil if the crumble browns too fast.
  8. Remove from oven and let cool for at least 15 minutes before serving.

Notes

Use gluten-free oats or omit oats for gluten-free version. Substitute coconut sugar with brown sugar if needed. For nut-free crumble, sunflower seed flour can be used but texture will differ. Let the crisp rest after baking to allow filling to set. Avoid overmixing crumble to keep it light and crumbly. Tent with foil if crumble browns too fast. Frozen rhubarb can be used if thawed and drained well.

Nutrition

Keywords: rhubarb crisp, almond flour crumble, clean eating dessert, gluten-free dessert, healthy rhubarb recipe, natural sweeteners, spring dessert

Find it online: https://perkypan.com/healthy-clean-eating-rhubarb-crisp-recipe-with-easy-almond-flour-crumble/