Rhubarb Pear Almond Crisp
A simple recipe for rhubarb pear almond crisp. This sweet and tart dessert is light, crunchy, and highly addictive.
Ingredients
Filling
- 2 extra large Red Bartlett Pears sliced
- 4 stalks fresh rhubarb chopped to ½" pieces
- 1 teaspoon vanilla extract
- ½ cup brown sugar, lightly packed
- ⅓ cup whole wheat flour
- zest of one lemon
- ¼ teaspoon sea salt
Almond Crisp
- ½ cup chopped almonds
- ½ cup old fashioned oats
- ¼ cup whole wheat flour
- ¼ cup packed brown sugar
- ¼ teaspoon sea salt
- ⅛ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ⅛ teaspoon almond extract
- 5 tablespoons chilled unsalted butter cubed
Instructions
- Preheat the oven to 350F.
- Place the almonds for the crisp topping on a parchment lined rimmed baking sheet. Lightly toast the almonds in the oven for about 10 minutes. Set aside to cool
- Mix the pears, rhubarb, and vanilla together in a 10-inch cast iron skillet.
- Combine the brown sugar, flour, lemon zest, and sea salt for the filling together in a small bowl. Stir into the rhubarb and pear mixture until they are well-coated.
- Mix together all the ingredients for the almond crisp , including the cooled almonds in a bowl. Use your hands or a pastry cutter to cut the butter into the mix until it starts to look like crumbs in varying sizes.
- Place the crisp topping over the filling in an even layer and bake in the oven for about 40 - 50 minutes, or until the filling is bubbling and the pears are tender. You may need to cover the top with aluminum foil if it starts to brown too fast.