I also know that using strawberry and rhubarb combination in a crisp recipe is not a brand new idea that I came up with. Finally, I have no intention to make you turn on the oven for a recipe that is mediocre; especially when it is 90 degrees outside as it is now as I type this. I have been looking for an interesting, somewhat different crisp recipe that it a little bit out of the norm for some time now. As I was doing my research, I was hoping to find one that is not overly sweet (preferably made with natural sugars) and made with a topping that is just as delicious as the filling. Because I am that person, who likes the crust more than the filling and rather have more crust than filling. #addictedtobutter
Ingredients for the rhubarb strawberry crisp recipe
And my friends, I am here to tell you: This Strawberry and Rhubarb Breakfast Crisp is just that. A delicious summery strawberry and rhubarb filling topped off with a topping made with sliced almonds, whole wheat pastry flour, and rolled oats. It is somewhere between a strawberry baked oatmeal, crisp, and a cobbler. In my opinion, what makes it so delicious, somewhat healthier, and different is that the topping doesn’t solely rely on butter. It gets a crunchy and earthy flavor kick from sliced almonds and rolled oats. For the filling, I mixed strawberry and rhubarb together and I added some poppy seeds for an added crunchy taste and a little bit of honey for some additional sweetness. As it bakes in the oven the topping gets crispier while the filling gets bubbling and sweet. Truly dreamy…
How to make healthy rhubarb breakfast
The recipe for this strawberry rhubarb breakfast crumble has 3 parts. First, you make the topping. To do so, pulse 1 cup of the sliced almonds in a food processor fitted with the metal blade until you have a medium-fine almond meal, 25-30 seconds. Add in the flour, oats, baking powder, baking soda, coconut sugar, and salt. Pulse 4-5 time in one-second pulses. Then add in the butter and pulse for 30 seconds until it resembles cornmeal. Finally, slowly pour in the buttermilk through the tube and pulse until all of the liquid has been added. Set it aside while you are prepping the fruit. Second, you prep the strawberry rhubarb filling. To do so, place strawberries, rhubarb, lemon juice, and lemon zest in a bowl. Drizzle it with honey. Add in the poppy seeds and arrowroot powder (or cornstarch). Give it a gentle stir. Finally, to assemble the rhubarb strawberry crisp simply spread the fruit filling at the bottom of a casserole dish and top it off with the oat-almond-butter topping. From start to finish, it took me 30 minutes to get it all together. After it was baked in the oven for 40 minutes, it was ready to serve. The recipe below suggests waiting for 30 minutes, but I served it right away because the smell in my kitchen was so irresistible for us to wait that long.
Other strawberry recipes you might like
Strawberry Banana Smoothie with YogurtStrawberry Coconut Milk PopsiclesAlmond Flour Strawberry CakeStrawberry Mascarpone TartStrawberry Rhubarb Rose Galettes – By Bojon GourmetStrawberry Chocolate Nice Cream – Vanilla and BeanStrawberry Rhubarb Ricotta Skillet Buckle – Olive and Mango
This recipe was originally published in July 2016. It has been updated in June 2020 with new information and a few (very minor) updates to the recipe. This recipe is adapted (with minor changes) from Megan Gordon’s cookbook:Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.
