Rhubarb Crisp
Published: Friday, May 13, 2022
Topping:
1/3 c. plus ½ c. old-fashioned rolled oats (not instant), divided
2/3 c. chopped pecans
4 Tbsp. cold butter, cut into small pieces
1 tsp. ground cinnamon
¼ c. brown sugar
2 Tbsp. pure maple syrup
2 Tbsp. granulated sugar
Filling:
2 lbs. fresh or frozen (and thawed) rhubarb, cut into ½" dice
½ c. pure maple syrup
3 to 4 Tbsp. all-purpose flour
Preheat oven to 375°. Prepare topping: Put 1/3 cup of the oats in food processor and process until finely ground. Put in mixing bowl with pecans, butter, cinnamon, brown sugar, pure maple syrup, granulated sugar and remaining ½ cup oats. Mix with pastry blender or fingers until pea-size clumps form. Set aside.
Prepare filling: Pour rhubarb and maple syrup into large mixing bowl and stir to combine. Sift (ideally) or sprinkle 3 Tbsp. flour over the entire mixture (as opposed to dumping it into one spot). Stir, using a fork, until flour is coating the rhubarb. You may need to add another tablespoon of flour if it looks too runny.
Put rhubarb mixture into a 9 x 9" baking dish. Top with oat mixture. Bake until rhubarb is bubbly, 20-25 minutes. —6 servings.
Note: Make a double batch of the topping for a more delicious crumble, if desired.
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