Roasted Strawberry and Rhubarb Crisp
This classic summer dessert combines the vibrant flavors of strawberries and rhubarb, with a crispy almond oat topping. The secret to this recipe is roasting the fruit first, which intensifies its sweetness and gives it a slightly caramelized flavor. The combination of crunchy topping and juicy fruit is truly irresistible.
The origins of strawberry rhubarb crisp can be traced back to the early 1900s, when it was a popular dessert among farmers in the Midwest. The combination of strawberries and rhubarb was a natural one, as both fruits were readily available during the summer months. Over time, the recipe spread eastward and became a staple of American cuisine. Today, strawberry rhubarb crisp is enjoyed by people of all ages and is a welcome sight at any summer gathering.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
- 1 pound strawberries, hulled and halved
- 1 pound rhubarb, cut into 1-inch pieces
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 cup almond flour
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the strawberries, rhubarb, honey, and cinnamon. Toss to coat.
- Spread the fruit mixture in a single layer on a baking sheet.
- In a separate bowl, combine the almond flour, oats, walnuts, and coconut oil. Mix until well combined.
- Sprinkle the topping over the fruit mixture.
- Bake for 25-30 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool for a few minutes before serving.
- Enjoy!
Why It Works
- Roasting the fruit before baking intensifies its sweetness and gives it a slightly caramelized flavor.
- The combination of almond flour and oats in the topping provides a crispy texture that complements the juicy fruit.
- The addition of walnuts adds a nutty flavor and a bit of crunch.
- The coconut oil in the topping helps to bind the ingredients together and gives it a slightly golden brown color.