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Paleo Rhubarb Crisp Recipe

Paleo Rhubarb Crisp

This paleo rhubarb crisp combines a tart fruit filling with a golden almond oat topping for a dessert that feels both rustic and comforting.
It’s easy to prepare, full of texture, and perfect served warm with ice cream.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Calories: 428
Ingredients Equipment Method Notes

Ingredients
  

For the rhubarb filling
  • 5 cups rhubarb cut into pieces
  • Zest and juice of 1/2 large lemon
  • 1/2 cup organic granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla paste or extract
For the topping
  • 1/2 cup almond flour
  • 1/2 cup GF old-fashioned rolled oats
  • 1/2 cup sliced almonds
  • 1/4 cup oat flour
  • 1 1/2 tbsp tapioca flour
  • 1/2 cup packed organic light brown sugar
  • 1/2 tsp ground cardamom or cinnamon
  • 1/2 tsp fine sea salt
  • 5 tbsp unsalted butter or vegan butter melted
  • Vanilla ice cream for serving

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Baking dish or ovenproof skillet
  • Rimmed baking sheet
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat the oven and position the rack in the center so the crisp bakes evenly throughout.
  2. Toss the rhubarb with lemon zest, lemon juice, sugar, cornstarch, and vanilla until everything is well coated and evenly combined.
  3. Transfer the rhubarb mixture to a baking dish and place it on a rimmed baking sheet to catch any bubbling juices while baking.
  4. Bake the rhubarb filling until it starts bubbling, then gently stir it to redistribute the fruit and juices evenly.
  5. In a separate bowl, combine the almond flour, oats, sliced almonds, oat flour, tapioca flour, brown sugar, cardamom, and salt until evenly mixed.
  6. Stir the melted butter into the topping mixture until large crumbly clusters begin to form throughout the bowl.
  7. Sprinkle the topping evenly over the baked rhubarb filling, covering the surface without pressing it down too firmly.
  8. Return the dish to the oven and bake until the topping becomes deeply golden and the filling bubbles around the edges.
  9. Let the crisp cool slightly before serving so the filling can thicken properly.
  10. Scoop into bowls and serve with vanilla ice cream if desired.

Notes

This rhubarb crisp is the kind of dessert that feels simple in the best possible way.
With its bubbling fruit filling and crisp buttery topping, it’s a recipe that brings warmth, texture, and bright flavor to every spoonful.