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