Easy strawberry rhubarb crisp made with oats and almond meal.
Prep Time:10-15 mins
Cook Time:20-25 mins
Total Time:30-40 mins
3 tablespoons butter
2 tablespoons brown sugar
¾ cup old-fashioned rolled oats
¾ cup almond meal
½ cup walnuts, chopped
2 cups strawberries, hulled and sliced
2 cups rhubarb, washed and diced
Zest and juice of 1 medium lemon
1 tablespoons cornstarch
¼ cup honey
Dash coarse salt
Preheat the oven to 350 degrees.
Place butter in a microwave-safe dish and microwave for 30 seconds, until melted. Whisk in brown sugar. Stir in oats, almond meal and walnuts until combined. Set aside.
Grease a cast iron skillet and place on medium-high heat. Add strawberries and rhubarb and cook 60-90 seconds. In a small bowl, whisk together the lemon juice and zest and cornstarch, until cornstarch is dissolved. Whisk in honey and a dash of salt. Add to the pan with the fruit, stir, and cook 30-60 seconds, until the mixture starts to bubble.
Evenly crumble topping over the fruit in the skillet. Bake in the preheated oven for 15-20 minutes, until fruit mixture is bubbly and thick, and topping is crispy. Allow crisp to cool a few minutes before serving (with or without vanilla ice cream).
Serving Size:1/8 of recipe
Keywords: seasonal, summer, spring, easy, simple, from scratch, homemade, healthy