Gluten-Free Oat & Brown Sugar Rhubarb Crisp (Oven or Grill!)
Make a delicious Gluten-Free Rhubarb Crisp with a crunchy oat and brown sugar topping! This easy recipe uses fresh rhubarb and can be baked in the oven or on the grill.
Ingredients
(Based on 1x column)
Rhubarb Filling:
- â–¢ scant 5 cups (575 grams) rhubarb, cut into 1-inch pieces on the diagonal
- ▢ ½ cup organic cane sugar (or granulated sugar)
- â–¢ 2 tablespoons tapioca starch (or cornstarch)
- â–¢ Juice of 1 lemon
- ▢ 1 ½ teaspoons vanilla extract
- â–¢ Pinch of salt
Gluten-Free Crisp Topping:
- ▢ ½ cup old-fashioned oats (55 grams), certified gluten-free if needed
- ▢ ½ cup oat flour (50 grams), certified gluten-free if needed
- â–¢ 1 tablespoon tapioca starch (or cornstarch)
- ▢ ¼ cup raw pepitas, finely ground (or substitute ¼ cup almond flour)
- ▢ ¼ cup raw sunflower seeds
- â–¢ â…“ cup brown sugar, not packed
- â–¢ 2 tablespoons granulated sugar
- ▢ ¼ teaspoon fine sea salt
- ▢ ¼ teaspoon ground cinnamon
- â–¢ 5 tablespoons unsalted butter, melted
For Serving (Optional):
- â–¢ Vanilla ice cream (or a dairy-free alternative)
Instructions
1. Prepare the Rhubarb Filling:
- In a large mixing bowl, combine the chopped rhubarb, ½ cup cane sugar, 2 tablespoons tapioca starch, juice of one lemon, vanilla extract, and a pinch of salt.
- Stir everything together until the rhubarb is well coated. Let this mixture sit and macerate while you prepare the crisp topping. This allows the rhubarb to start releasing its juices.
2. Make the Gluten-Free Crisp Topping:
- In a separate medium bowl, whisk together all the dry topping ingredients: old-fashioned oats, oat flour, 1 tablespoon tapioca starch, ground pepitas (or almond flour), sunflower seeds, brown sugar, granulated sugar, fine sea salt, and cinnamon.
- Pour the melted unsalted butter over the dry ingredients.
- Stir with a fork or spatula until the mixture is fully combined and forms coarse, moist crumbles.
3. Assemble the Rhubarb Crisp:
- Transfer the rhubarb filling mixture (along with all its juices) into a 9 or 10-inch baking dish or a 10-inch cast iron skillet.
- Top the rhubarb filling with the prepared crumble mixture. The recipe suggests leaving about a ½-inch gap around the edges so you can see the beautiful rhubarb bubbling up as it bakes.
4. Cook Using Your Preferred Method (Oven or Grill):
-
For Oven Baking:
- Preheat your oven to 375°F (190°C).
- Place the assembled crisp on the middle rack of the preheated oven.
- Bake for about 40 minutes, or until the fruit filling is softened and bubbling vigorously around the edges, and the topping is golden brown and crisp.
-
For Grilling:
- Set up your grill for indirect heat: Turn on the left and middle burners of your grill to preheat to 400°F (200°C), leaving one side (the right side, for example) of the grill unheated.
- When the grill temperature holds steady, place the crisp on the side of the grill with no burners on.
- Cover the dish with aluminum foil. Close the grill lid. Let it bake for 20 minutes.
- After 20 minutes, remove the foil and rotate the pan clockwise about 90 degrees (this helps with even cooking from the ambient heat). Close the grill lid.
- Continue to bake, uncovered, for an additional 25-30 more minutes, or until the filling is bubbling and the crisp topping is lightly browned.
5. Cool Slightly and Serve:
- Carefully remove the hot Rhubarb Crisp from the oven or grill.
- Let it cool on a wire rack for at least 20-30 minutes before serving. This is important as it allows the hot, bubbly filling to set and thicken slightly.
- Serve the crisp warm, topped with a generous scoop of vanilla ice cream, if desired. Enjoy this delightful gluten-free treat!