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Strawberry Rhubarb Breakfast Oat Crisp Recipe

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4.2 from 2 reviews

This Strawberry Rhubarb Breakfast Oat Crisp is a delightful and wholesome morning treat that combines tart rhubarb and sweet strawberries with a crunchy almond-oat topping. Perfectly spiced and baked to a golden brown, this crisp is both comforting and nutritious, ideal for a weekend brunch or a special breakfast. Serve it warm with plain milk or coconut yogurt for a creamy contrast.

Ingredients

Topping

  • 1 1/2 cups (120 gr) sliced raw almonds, divided
  • 1/2 cup (70 gr) whole wheat pastry flour (or whole wheat flour)
  • 1/2 cup (50 gr) rolled old fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon salt
  • 6 tablespoons (85 gr) unsalted butter, cut into smaller pieces, plus more for greasing the pan
  • 1/4 cup (60 ml) buttermilk

Filling

  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups rhubarb, chopped into smaller pieces
  • 1 tablespoon lemon juice
  • 2 tablespoons grated lemon zest
  • 1 tablespoon honey
  • 2 tablespoons poppy seeds
  • 3 tablespoons arrowroot powder or cornstarch

To Serve

  • 4 cups plain milk or coconut yogurt (optional)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Butter an 11 by 7-inch baking dish or a similar size to prevent sticking, and set it aside.
  2. Make the Topping - Process Almonds: Using a food processor fitted with a metal blade, pulse 1 cup of the sliced almonds until you get a medium-fine almond meal, about 25-30 seconds. This forms the base of your crisp topping.
  3. Add Dry Ingredients to Topping: Add flour, oats, baking powder, baking soda, coconut sugar, and salt to the almond meal. Pulse 4 to 5 times in one-second intervals to blend all dry ingredients evenly.
  4. Incorporate Butter: Add the butter pieces and pulse until the mixture resembles coarse cornmeal, about 30 seconds. This helps create a crumbly, buttery texture for the topping.
  5. Add Buttermilk: Slowly pour the buttermilk into the mixture through the food processor tube as it pulses, ensuring all the liquid is incorporated evenly. Transfer the topping mixture to a bowl and refrigerate while preparing the filling.
  6. Prepare the Filling: In a large bowl, combine strawberries, rhubarb, lemon juice, and lemon zest. Drizzle with honey, then add poppy seeds and arrowroot powder or cornstarch. Gently stir to mix everything without bruising the fruit.
  7. Assemble and Bake: Spread the fruit filling evenly in the bottom of the prepared baking dish. Spoon the chilled topping over the fruit in an even layer. Sprinkle the remaining 1/2 cup sliced almonds on top for extra crunch. Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the filling bubbles.
  8. Cooling and Serving: Allow the crisp to cool on the counter for 30 minutes before serving, which helps the filling set. Serve warm topped with plain milk or a dollop of coconut yogurt for added creaminess.

Notes

  • For a vegan version, substitute buttermilk with a plant-based milk mixed with a little lemon juice and use coconut oil instead of butter.
  • Arrowroot powder or cornstarch helps thicken the fruit filling; do not skip this step for best results.
  • Make sure to butter the baking dish well to prevent sticking and ease serving.
  • The crisp topping can be pulsed to whatever texture you prefer; less pulsing for chunkier topping, more for a finer crumb.
  • Serving with coconut yogurt adds a lovely dairy-free creaminess that complements the tart fruit beautifully.

Find it online: https://glowcooks.com/strawberry-rhubarb-breakfast-oat-crisp-recipe/