Strawberry Rhubarb Crisp with Crunchy Double Crust
What happens when fall weather and a summer garden bounty collide? Summery fruit crisps, with oats, cinnamon and plenty of tart rhubarb. It's the perfect mix.
Even though summer isn't over here in wine country, fall is in full swing in other parts of the world, and it's got me craving all the crunchy leaves, warm teas, and cozy sweaters. But until then, my garden is still screaming summer with plenty of strawberries, rhubarb, squash, tomatoes, lettuce, and basil. And I'm not mad about it.
I knew I had to use these gorgeous fresh strawberries before the birds absconded with them, so here we are! I harvested as many as I could find, which ended up being about 4 cups. For this recipe, you will need a little bit less.
I know that most people don't have the privilege of having huge gardens and that strawberries are expensive, and I get it! So, if you are looking to make a fall crisp, maybe opt for frozen strawberries, or, you could replace the fruit with frozen cherries. I've tried this before and I can vouch for deliciousness, so definitely give it a try.
As always, if you try any of my garden-to-table inspired recipes, I would love you to tag me so I can see how yours turned out! I love sharing the food that I create in my little kitchen, always using the inspiration of the garden, the season, and my local farmers. Food is truly my favorite.
STRAWBERRY-RHUBARB CRISP RECIPE
This buttery oat and cinnamon topping is incredibly crispy and delicious, it is unique because it's a combination of a crumb bottom and topping, making sure to deliver on flavor and absorb all of the beautiful juices the fruit emits. If you prefer only the topping, feel free to cut the crumble ingredients in half and only add a crumble topping. You do you.
1 cup organic brown sugar
2 cups einkorn flour or organic spelt flour
1.5 cups organic rolled oats
2 sticks melted grass-fed butter
1 teaspoon ceylon cinnamon
4 cups fresh rhubarb, chopped
2 cups organic strawberries, halved
1/2 cup organic granulated raw sugar
2 tablespoons non-GMO cornstarch
1 cup filtered water
1/2 tsp sea salt
1 teaspoon organic vanilla extract
WHAT TO DO
Heat your oven to 375ºF
Butter an 8-11" glass baking dish (I like to use a grass-fed ghee spray for this)
In a medium sized mixing bowl, combine the brown sugar and melted butter. Once combined, add in the flour, oats, salt and cinnamon.
Mix up all of the ingredients until crumbly with a wooden spoon. You can also add in some chopped nuts if you like, such as walnuts.
Press half of the crumbly oat mixture into the buttered baking dish.
Top with the rhubarb pieces and strawberries.
In a small saucepan, combine 1.5 cups of raw granulated sugar, the cornstarch, and the 1.5 cups of water and vanilla.
Warm over medium heat until the mixture is thickened a little, and has a syrupy texture.
Pour the thickened syrup mixture over the rhubarb and strawberries.
Top the filling evenly with the remaining crumb mixture, making sure to cover all of the fruit.
Bake the crisp in the preheated oven for 40-45 minutes, or until the topping is brown and the filling is bubbling at the edges.
I like to serve the crisp slightly warm with a large scoop of organic full-fat yogurt, unsweetened. It is so tart and delicious, and isn't too sweet. Enjoy!