Take your taste buds on a rustic and charming journey with these mini desserts! A tangy and sweet combination of raspberries and rhubarb is topped with a crispy, buttery topping that will have you savoring every last bite.

Quick Info

⏱️ 75 min • 🍽️ 4 servings • ⭐ 93%

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Desserts] • [Under 1 Hour] • [Low-Fat]

Ingredients

• 3 rhubarb stalks, scrubbed and thinly sliced on the bias (about 2 cups)
• 6 ounces raspberries (about 1 cup)
• ¼ cup organic sugar
• 1½ teaspoons arrowroot powder
• 1 1-inch piece of fresh ginger, peeled and grated
• 1 cup old-fashioned rolled oats, divided
• ¼ cup raw almonds
• 1 tablespoon flax seed
• 2 tablespoons pepitas (pumpkin seeds)
• 2 tablespoons almond flour
• Pinch of kosher salt
• 1 teaspoon ground ginger
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil, melted
• 2 4½-inch cast-iron skillets

Instructions Preview

1. Preheat the oven to 375˚F (190˚C).
2. Make the filling: In a medium bowl, mix to…
3. Make the topping: In a food processor, com…

…and 5 more steps

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Recipe by: Rachel Gaewski, Karlee Rotoly • From: Goodful