This recipe for fruit crisp is easy and gluten-free, and just what you need for this weekend! Rhubarb is AMAZING. It’s tart, delicious, and perfect in desserts. Give it a try this spring!
4cupschopped rhubarb1/4 “inch thick or less
6Tablespoonscoconut oil or cold butter
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, combine the chopped rhubarb with the sugar, jello, and vanilla extract. Mix thoroughly or until rhubarb is coated with sugar mixture.
Take a deep dish 9x9 and spray with cooking oil or cover with parchment paper for easy clean up. Pour the rhubarb mixture in and bake at 375 degrees Fahrenheit for twenty minutes.
While that’s baking, take a large bowl and combine the flour, oats, brown sugar, salt, chopped pecans and coconut oil. Stir together until crumbs form. If you’re using chilled butter, you will need to cut the butter in with a pastry/biscuit cutter.
After the rhubarb mixture has finished baking, evenly sprinkle with oatmeal crumb topping and place it back in the oven for another thirty minutes or until the top has turned golden brown and the rhubarb is bubbly and jewel-toned. Let cool for ten minutes and then enjoy!