Keeping the rhubarb content coming these past few weeks. No regrets :)
Crisps are the ultimate lazy dessert. They are messy by nature, which makes them very hard to get wrong. All you need to make a crisp is a layer of fruit, almost any fruit, mixed with a bit of sweetener and maybe some aromatics, and topped with the usually rolled oat-centered crisp element. Time in the oven will take care of the rest. The fruit will get jammy and bubbly, while the topping will become golden brown, mostly crispy, and a bit soft where it interacts with the fruit. Served warm with ice cream or yogurt, it’s pure heaven.
Our version features rhubarb and mango, both of which are still going strong where we are. They make a really special pair – we’re very excited about this one!
The beautiful, floral tartness of rhubarb really shines next to the jammy sweetness of mango, especially when they melt together in the oven. Ginger offers a little sunny sparkle, but you could skip it and still get delicious results. The pistachios in the crisp bring their beautiful savoriness and color, but again, you can easily sub them out with other nuts like almonds, pecans, etc.
This dessert is low maintenance and takes very little active cooking time as far as baking projects go, and the mango-rhubarb marriage is truly something worth experiencing at least once! Hope you enjoy this one :)
- 1 lb rhubarb - sliced into 1" pieces
- 3 yellow mangoes - pitted and sliced into ½" pieces
- ¼ cup coconut sugar
- 1 tablespoon ginger powder or grated 1" piece of fresh ginger
- 1 teaspoon vanilla
- 1 cup rolled oats (gf if needed)
- ¾ cup almond flour
- ¼ cup pistachios or other nuts of choice like almonds, pecans, etc. - chopped
- 1 teaspoon baking powder
- pinch of sea salt
- ¼ cup maple syrup
- ¼ cup coconut oil - chilled, plus more for oiling the baking dish
- Preheat the oven to 375° F (190° C).
- Put the rhubarb and mango in an oiled 7" x 10" baking dish (or a baking dish of a similar size) and mix together with a spoon. Add the coconut sugar, ginger, and vanilla, and mix everything through. Set aside while you make the crisp.
- Combine the oats, almond flour, pistachios/other nuts, baking powder and salt in a large bowl, tossing to combine. Add the maple syrup and stir to incorporate.
- Cut the chilled coconut oil into small pieces and add it to the bowl. Mix everything together with your hands, pressing the mixture between your fingers to incorporate the coconut oil into the crisp.
- Sprinkle the crisp mixture on top of the rhubarb and mango, and transfer the baking dish to the oven. Bake for 30 minutes, until the topping is golden. Cover the baking dish with a piece of parchment paper and bake for another 10 minutes, until the filling is jammy and bubbly and the rhubarb is cooked through. Remove the baking dish from the oven and let it cool slightly. Serve as is or with a scoop of ice cream/coconut yogurt on top. Enjoy!