Mango and Rhubarb Crisp
Serves: 4-6
adapted from Simply Vibrant
for the filling
  • 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
for the crisp
  • 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
to make the filling
  1. Preheat the oven to 375° F (190° C).
  2. 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.
to make the crisp
  1. 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.
  2. 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.
  3. 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!
Recipe by Golubka Kitchen at