Rhubarb Breakfast Crisp
This rhubarb breakfast crisp is a tangy, naturally sweet, and nutritious recipe combining juicy apples, tart rhubarb, and a gluten-free homemade granola topping, perfect for any healthy breakfast.
Ingredients
- Grapeseed oil for pan
- 1/2 cup plus 1/3 cup unsweetened applesauce
- 2/3 cup maple syrup
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons tapioca starch
- 1/2 teaspoon ground cinnamon
- 6 stalks rhubarb sliced 1/4 inch thick
- 2 Fuji or Rome apples peeled, cored, and chopped
- 1 cup organic granola homemade or store-bought
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch pie dish with grapeseed oil and set aside.
- In a large mixing bowl, whisk together 1/2 cup of unsweetened applesauce, maple syrup, lemon juice, tapioca starch, and ground cinnamon until smooth.
- Add the sliced rhubarb and chopped apples to the bowl, tossing gently to coat the fruit evenly with the mixture.
- Transfer the fruit mixture into the prepared pie dish, spreading it into an even layer. Cover loosely with foil and place the dish on a baking sheet to catch any bubbling juices.
- Bake the fruit base in the preheated oven for 30 to 35 minutes, or until it's hot and bubbly.
- While the fruit bakes, combine the granola and remaining 1/3 cup applesauce in a small mixing bowl. Stir until the granola is evenly moistened.
- Remove the foil from the baking dish and sprinkle the granola mixture evenly over the top of the fruit.
- Return the dish to the oven and bake uncovered for an additional 12 minutes, or until the granola topping is lightly golden and crisp.
- Let the crisp cool for at least 5 minutes before serving. Enjoy it warm or at room temperature!
Notes
Tips: Use fresh rhubarb when in season or frozen rhubarb for convenience. Store leftovers in an airtight container for up to three days, reheating in the oven for the best texture.