Crumbly, gooey, sweet, and delicious: Who doesn't love a good crisp? The classic dessert is one of our favorites to whip up in a snap thanks to its crumbly topping made with LivBar! A Raspberry Kale Maca LivBar is easily crumbled and incorporated into the crisp alongside almond flour and oat flour. The slight crunch in each bite is just right on top of a sweet-and-tart rhubarb raspberry filling: And the raspberry flavor shines strong throughout.
We love these mini rhubarb raspberry crisps as a spin off of National Rhubarb Strawberry Pie Day! In the Pacific Northwest, both rhubarb and raspberries grow abundantly in the summer months. The seasonal fruits go perfectly together as the rhubarb is just a dash sweet and quite tart. The resulting flavor combination highlights both perfectly.
These mini rhubarb raspberry crisps are so cute and perfectly sized for a small treat for one. While we recommend enjoying the crisp, still warm and gooey from the oven, it’s just as good at room temperature! They can be stored covered in the refrigerator for a couple days and reheated quickly in the oven. Try a warm rhubarb raspberry crisp with a scoop of vanilla ice cream on top for ultimate creaminess and refreshing flavor. For another tasty tart crisp recipe, we recommend the Gluten Free Vegan Cherry Apple Pie Crisp!
Gluten Free Mini Rhubarb Raspberry Crisp
½ cup oats
¼ cup coconut sugar
¾ cup Almond Flour
¼ cup Oat flour
1 Raspberry Kale Maca LivBar, crumbled
3 tbsp coconut oil, melted
Pinch of salt
1 lb or 2 cups rhubarb
½ cup coconut sugar
1 6oz container fresh raspberries
1 tbsp arrowroot powder
1 lemon, juiced and zested
½ tsp vanilla extract
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine rhubarb, sugar, raspberries, arrowroot, lemon juice and zest, and vanilla extract. Mix well and place in the fridge.
In a medium bowl, combine the sugar, almond flour, oat flour, the crumbled Raspberry Kale Maca LivBar, and salt so that the mixture is uniform. Slowly incorporate the coconut oil into the dry mixture and mix with a spatula until small crumbs form.
Fill four 3 to 4 inch individual pie tins evenly with the rhubarb raspberry filling and sprinkle with the crisp topping on top, covering evenly. Place individual pie tins on a baking sheet and bake for 30-40 minutes, rotating the sheet halfway through. Let cool for 20 minutes and serve warm.