Spiced Rhubarb Crisp with Oatmeal Pecan Crumble
Looking for an easy fruit dessert recipe? This spiced rhubarb crisp is a simple, old fashioned dessert full of the flavors of cinnamon, ginger, and cloves and topped with an oatmeal pecan crumble! Wonderful served with a scoop of vanilla ice cream.
Servings 8
Calories 300kcal
Ingredients
Crumble Topping
- 4 tbsp unsalted butter, soft
- 1/2 cup flour
- 1/2 cup old fashioned rolled oats
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 tsp ground cinnamon
- pinch salt
Spiced Rhubarb
- 2 lbs rhubarb, cut into 1/2 inch pieces (6 cups)
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp powdered ginger
- 1/4 tsp ground allspice
- 2-3 dashes ground cloves
- 1 tsp vanilla extract
- pinch salt
Instructions
Get set up
- Heat oven to 350F.
- Pull out either a 8x10 oval gratin dish or a 9x9 square baking dish.
Mix the Crumble Topping
- Add all topping ingredients to a bowl and mix well with your fingers until there is no dry flour. Set aside.
Mix the Spiced Rhubarb
- As with the topping, mix all the spiced rhubarb ingredients in a bowl until everything is coated and the spices are distributed throughout.
Make the Crisp
- Spread out the filling in your baking dish. Scatter the topping evenly over it all.
- Bake the crisp for 50-60 minutes, or until the topping is golden brown and the filling is bubbling.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
Notes
- Butter: The softer the better here. To soften quickly, cut your butter into small pieces and they'll be soft enough to work with fairly quickly. Also, 4 tablespoons may not look like enough, but it is.
- Rhubarb: You can use frozen, chopped rhubarb. Just thaw completely before using.]
- Gluten Free Topping: If you want a gluten-free crisp, I enjoy the topping on my pear crumble. Just swap out the topping here for that one. (I'll note that I did try to make this topping gluten free by swapping the flour and it didn't work very well. Use the other topping!)
Nutrition
Calories: 300kcal