This crisp can be baked ahead of time and reheated later or even served cold with cream poured over it. The berries and almonds will give you fiber. It's best to reheat the dessert so the crispy topping will be crisp!
INGREDIENTS | SERVES 8; Serving Size 1½ cups
- 6 cups chopped rhubarb stalks, red part only
- ¼ cup flour
- 1 cup sugar
- 2 cups raspberries
- 1 cup ground almonds
- ¼ cup rolled oats
- 1½ cups flour
- ½ cup brown sugar
- ¼ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup unsalted butter, cut in chunks
Preheat oven to 350°F.
Toss the rhubarb with ¼ cup flour and 1 cup sugar. Add the raspberries, toss gently, and then put the mixture into a 9″ × 11″ inch baking dish. Set aside.
In a bowl combine the almonds, oats, 1½ cups flour, brown sugar, sugar, cinnamon, and salt. Add the butter chunks and mix to a sandy consistency with an electric mixer. You can tell if the topping is ready if it clumps together when you squeeze it in the palm of your hand.
Cover the raspberry-rhubarb mixture evenly with the topping and bake for 60 minutes or until the juices start to bubble up and thicken.
Remove the crisp from the oven and cut around the sides to loosen. Cut into squares and serve warm with ice cream.
Carbohydrates: 73.45 grams
Fiber: 6.63 grams
Fat: 25.54 grams