Crisps are one of my favourite go to desserts, I use gluten-free oats and switch up the brown sugar for agave or honey, dial down the sweetness to quite a bit and use organic goats butter, thus making it much healthier and yet still very satisfying. I even love it for breakfast with a dollop of yogurt on top. Delish. Feel free to play with the ingredients, if you like it sweeter, use organic brown sugar or agave is quite sweet (just watchful for burning). Ginger and rhubarb are an amazing combination, for dessert and the hazelnuts are a nice different touch, I serve this one with a vegan whipped topping or vanilla ice cream.
Enjoy and share!
Oven 350 degrees
Glass baking dish, square or round, medium, greased
2-3 cups fresh or frozen Rhubarb, chopped
3-5 Pears, cored and chopped
1 teaspoon fresh Ginger, grated
¼ to ½ cup Agave, Honey or brown sugar (depending on how sweet you like your dessert)
2 tablespoons Unsalted Butter, melted
For crisp topping:
1 cup Gluten Free Rolled Oats
½ cup Gluten-Free Flour like Sorghum, Oat or Sweet Rice
½ cup Hazelnut Meal (chop hazelnuts in a processor or blender)
½ cup Honey, Maple Syrup, Agave or Brown Sugar
2 teaspoons Ground Ginger
¼ cup cold Butter, chopped
½ teaspoon Sea Salt
Combine rhubarb, pears, ginger, honey and butter in your greased pan and set aside.
Combine oats, hazelnut meal, flour, and ground ginger in bowl and stir well. Mix in maple syrup, then add butter and rub with your hands to form a rough crumbly mixture. Spoon over rhubarb pear mixture then bake for 25 to 30 minutes until bubbling and golden. Serve while still warm with ice cream or a vanilla whipped topping.