Description
This Rhubarb Crisp is a delightful dessert featuring tart rhubarb baked under a crunchy, buttery oat topping infused with aromatic spices and a hint of orange zest. Perfectly balanced between sweet and tangy, this crisp comes together quickly and makes a comforting treat for any occasion.
Ingredients
Filling
- 6 cups (2 pounds) diced rhubarb, sliced into 1/2-inch slices (from 8 medium or 4 large stalks)
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons rose water
- 3/4 teaspoon ground allspice
- 1 tablespoon orange zest
Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1 cup rolled oats
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) and lightly spray an 8-inch square baking pan to prevent sticking.
- Mix Filling Ingredients: In a large bowl, combine the diced rhubarb, flour, granulated sugar, rose water, ground allspice, and orange zest. Stir thoroughly until all ingredients are well incorporated and the rhubarb is evenly coated.
- Transfer Filling: Pour the rhubarb mixture into the prepared baking dish and set it aside while you prepare the topping.
- Prepare Crisp Topping: Using the now-empty mixing bowl, add the flour, brown sugar, rolled oats, ground allspice, and salt. Stir these dry ingredients well to evenly distribute the spices and sugars.
- Add Butter to Topping: Pour the melted butter over the dry topping mixture and stir until the mixture clumps together. You may need to use your hands to press and clump the topping to achieve a crumbly texture.
- Assemble and Bake: Evenly scatter the crumble topping over the rhubarb filling in the baking pan. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Notes
- For even cook and browning, make sure rhubarb pieces are evenly sliced into 1/2-inch pieces.
- Rose water adds a floral note but can be omitted if unavailable; vanilla extract is a good substitute.
- Use unsalted butter to better control the saltiness of the topping.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Let the crisp cool for at least 10 minutes before serving to allow the filling to thicken.
- This crisp can be served topped with vanilla ice cream or whipped cream for an extra indulgent dessert.
