Rhubarb Olive Oil Crisp

This dessert is a perennial favorite in the Granor Kitchen-- nutty from the oats and whole grain flour, tart from the rhubarb, speckled with berries from the freezer, and vegan to boot.

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1 1/2 cups rolled oats
1 1/2 cup whole wheat or rye flour
1 cup brown sugar
3/4 tsp salt
3/4 cup olive oil
2 lbs rhubarb, cut into 1/2 inch pieces
1 lb other fresh or frozen fruit (optional) blueberries, diced apples, strawberries, raspberries
2 tbsp cornstarch
1/4 cup maple syrup (optional)


  1. Heat oven to 375F
  2. In a medium sized bowl combine the oats, flour, sugar, and salt
  3. Add the olive oil and bring together into a shaggy crumble topping
  4. Combine all the fruit with the maple syrup and cornstarch and toss until coated
  5. Transfer the fruit mixture to a baking dish (we generally use a 9x13" but any size will work)
  6. Scatter the crumble over the top and bake until the fruit is tender and the crumble topping is golden brown
  7. Serve warm or room temperature with ice cream or whipped sour cream