Rhubarb Apricot Crisp

This Rhubarb Apricot Crisp truly highlights both fruits as the main attraction. The filling is delicate and subtly sweetened with coconut sugar and genuine maple syrup. Spelt flour is used instead of all-purpose flour to boost the crisp's nutritional benefits and nuts add a nutty crunch. It's incredibly easy to prepare and ideal for a summer gathering. Enjoy it with vanilla ice cream, whip cream or plain Greek yogurt!

By Rose Huxford

Rhubarb Apricot Crisp

Pre-heat oven: 400 degrees F.

Prep-time: ~5-10 minutes

Bake-time: ~40-50 minutes

Total-time: ~60 minutes

Equipment: (1) 9x13 baking dish pan, (2) large mixing bowls, (1) small bowl, spatula, wooden spoon, measuring spoons, liquid measuring cup, measuring cups, paring knife, chopping knife, cutting board, citrus zester, citrus juicer.

Filling Ingredients

• 6-7 rhubarb stems, chopped

• 4 medium ripe apricots, skin on, sliced thick

• 1/4 cup real maple syrup

• 1/4 cup date sugar or brown sugar

• 1/2 tsp lemon juice

• 1/2 an orange zest plus juice

• 2 tbsp arrowroot powder or corn starch

• 1 tsp pure vanilla extract

  Crisp Topping

• 1 1/2 sticks cold butter, cubed

• 1 1/2 cups Spelt flour or GF baking flour

• 1/4 cup cane sugar

• 1 cup old fashioned oats, or GF oats

• pinch of salt

• 1/2 tsp lemon zest plus juice

• 1/2 of an orange zest plus juice

• 1/2 cup walnuts or pecans, chopped (optional)

Directions

1. Pre-heat oven to 400 degrees F.

2. Lightly coat a 9x13 baking dish with grease and set it aside. I use the butter from the wrapper for this.

3. In a large mixing bowl, combine the chopped rhubarb, apricot, maple syrup, date sugar, lemon juice, orange zest and juice, arrowroot powder, and vanilla extract. Stir to ensure all ingredients are thoroughly coated with the arrowroot powder. Set it aside to let the sugars break down and absorb.

4. In a separate large mixing bowl, mix the flour, oats, and chilled cubed butter. Use your hands, a fork, or a pastry cutter to incorporate the butter into the flour and oat mixture until it becomes crumbly and the butter pieces are the size of peas. Then, add in sugar, salt, lemon zest plus juice, orange zest plus juice and nuts. Use a wooden spoon to bring all of the ingredients together then make a well in the center of the bowl.

5. Transfer your filling mixture into the prepared baking dish, ensuring the fruit is distributed evenly. Then, evenly sprinkle the topping over the filling. If you have any leftover topping mixture, you can store it in a lidded container in the fridge or freeze it for your next crisp.

6. Bake for about 40-50 minutes, depending on your oven. Bake until the topping is a nice golden brown and the filling is bubbling.

7. Allow the crisp to cool for about 10 minutes. Then enjoy with a vanilla bean ice cream, whip cream or plain Greek yogurt (this is actually very delicious!)

8. Store the crisp in the fridge, covered with foil or plastic wrap for up to 3 days.

By Rose Huxford