Taking advantage of the backyard bounty, this is healthy and deliciously tart and sweet crisp is a breeze to whip up. Oats and nuts lend their nutrition to make one scrumptious dessert, bursting with sweet and juicy raspberries and puckering rhubarb.
In my world... where there's rhubarb, there's crisp. My love for crisp knows no bounds. Using fresh rhubarb just plucked from the garden and berries that Todd and I picked last summer, there's certainly no better summertime dessert.
This recipe is a deviation from my standard crisp. It's a little healthier; with an all nut crumble and I use erythritol in place of regular sugar for Todd (it aggravates his RA). We had raspberries from my Grandparent's garden on hand in the freezer and though I'm stodgily a strawberry-rhubarb gal, they worked great.
Perfect for dessert or the most divine breakfast, you really can't go wrong here. I hope you enjoy this scrummy little recipe as much as we did!
“If you have a garden and a library, you have everything you need. ”
Taking advantage of the backyard bounty, this is healthy and deliciously tart and sweet crisp is a breeze to whip up. Oats and nuts lend their nutrition to make one scrumptious dessert, bursting with sweet and juicy raspberries and puckering rhubarb.
Ingredients
1 ½ cups frozen raspberries
1 ½ cups fresh rhubarb (about 3 stalks), sliced
2 tbsp ground flaxseed, divided
1 tsp vanilla extract
splash of lemon juice
½ cup raw almonds
½ cup raw pecans
1 cup rolled oats
¼ cup room-temperature coconut oil
2 tbsp agave nectar
2 tbsp erythritol or vegan granulated sugar
½ tsp ground cinnamon
pinch of kosher salt
Instructions
Preheat the oven to 350°F and coat a pie dish with a nonstick cooking spray.
Mix the raspberries, rhubarb, 1 tbsp ground flaxseed, vanilla, and lemon juice in the pie dish with your hands to combine; spread out into an even layer.
Process the almonds and pecans in a food process until a flour-like consistency. Pulse in the remaining ingredients until just combined. We don’t want the oats to be processed too much.
Spread the crumb mixture over the berry mixture and bake for about 30 minutes, until the top is golden brown and the juices are bubbling. Serve warm.
Read all about how the folks behind the Impossible Food Beyond Burger create that perfect, vegan burger in this totally fascinating interview from Science Friday.
“Become loyal to your innermost truth. Follow the way when all others abandon it. Walk the path of your own heart. ”
— Unknown
I made this crisp a few days ago, with the blueberries leftover from last year's late harvest. If you want to see exactly where my berries came from see this post from last year, and this one from last week. There's some gorgeous Alaskan photos!
I'm not at all ashamed to admit that I ate half this pan of crisp the day I made it, and the other half the next day. This is why I don't post a lot of dessert recipes on the blog, in case you ever wondered. Dreams of this crisp still fill my head at night.
I'm staunchly anti-cobbler. Not sure why, really. You know how sometimes you just plain and simple don't like something when you know you should but you just don't. It's like that. I'm the same way with root beer floats and donuts. Every few years I will try a root beer float to see if I'll like it. Nope. Still hatin' on them for 20 straight years. Crisp is far superior to cobbler in every way.
However, crisp can be a very fastidious and personal dessert. It might not seem that way with regards to how easy it is to throw to together, I know what you're thinking. But some people like it dry, and some like it soupy and sloppy (like me). Some like it sweet, and some not-so-sweet. I love the tartness of a little lemon juice to cut through the flavors, but others won't have it. It really depends on your preference.
Then there's the ice cream debate. I'm in the no-ice-cream crowd. Ice cream should be consumed all on it's own...in my opinion.
To make thing worse, berry crisp can have a dramatically different texture if made with frozen berries or non-frozen. A different flavor, if using supermarket berries or wild. Whether the berries are super ripe and sweet, or underripe and tart will influence the taste. And finally, whether or not the berries are juicy will affect the amount of liquid in the crisp. Yep, it can definitely be a roll of the dice sometimes.
Let's be real for a second though. Blueberries, maple syrup, oats, butter, pecans, and spices all mixed together will never ever be a bad thing, no matter how it turns out. You need this delightful end-of-summer crisp. There's even a little flax thrown in. Vegans are obsessed with flax.
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Wild Blueberry Crisp
by Katie @ Produce on Parade August-15-2014
A fresh, wild blueberry crisp with lemon, maple syrup, flax, and pecans. You won't be able to resist it's deliciousness!
Ingredients
Non-stick cooking spray
1 lb. 4 oz. frozen, wild blueberries (keep frozen)
3 Tbsp. ground flax seed, divided
2 Tbsp. maple syrup
1 Tbsp. fresh lemon juice
½ tsp. vanilla extract
½ cup whole wheat white flour
½ cup packed brown sugar
½ cup old-fashioned rolled oats, dry
¼ cup whole pecans
¼ tsp. kosher salt
¼ tsp. ground cinnamon
dash of freshly ground nutmeg
¼ cup chilled vegan butter, rough chopped
Instructions
Spray an 8x8 inch square glass baking dish with a nonstick cooking spray and preheat oven to 375 F.In a large bowl, add the frozen blueberries through and including the vanilla, using 2 Tbsp. of the ground flax. Mix well and spread evenly in the baking dish.In a food processor, add the flour through and including the nutmeg, using the remaining 1 Tbsp. of the ground flax. Pulse a few times to mix. Now, add the butter and pulse several times until it resembles a coarse meal and the butter chunks are no bigger than a pea size. Spread the mixture over the berries evenly.Bake in the oven for 40 minutes. I like to place a baking sheet under the crisp in case it boils over, but it rarely happens. Remove from the oven when the liquid is boiling around the edges and the top is browned.Once done, allow to rest for 10 minutes. This is very important, especially if you’ve got a soupier crisp. In addition, the leftovers will firm up quite a bit. Serve warm.
Details
Prep time: Cook time: Total time: Yield: 6
After half a pan of bluberry crisp on a dark and blustery evening, it felt right to just lay in bed and read. #noshame
German Word of The Day
Blueberry --> Heidelbeere (Highdel-bearah)
Good Deed of The Day
This is absolutely heartbreaking. Palm oil producers are poisoning pygmy elephants. Help take a stand. Call on the Prime Minister of Malaysia to protect the unique wildlife and stop the further destruction of rainforests, and restore the forest corridors to allow elephants to wander their remaining habitat. As a consumer, vote with your fork. Stop contributing to these monstrosities by refusing to buy products with palm oil. Many peanut butters, butter spreads, and snacking chips along with many other food products contain palm oil.
Most days of my adult life (and probably of my child life, too) are spent craving sweets and all things sugar laden. I'd live off chocolate ice cream if I know it could adequately sustain human life. Yes, in a world without consequences of a poor diet, Oreo cookies would be an entire food group in my home (have you seen all the different types!?) and strawberry rhubarb crisp/crumble would be for breakfast every morning. I am talkin' about the 1 cup of sugar and 1 cup of brown sugar as well as an entire stick of butter type of crisp. Yes, the type of crisp that is so loaded with sugar and fat that it negates any health effects from the strawberries and rhubarb that it was supposed to star. Oh yes.
I was yearning bad for some strawberry rhubarb crisp. But, alas, I decided I couldn't do that to my body or to Todd's (more to Todd's than my own). Don't get the wrong idea though, I'll never deny that I have an enormous sweet tooth. Or that I can't keep any candy or ice cream in the house because I will scarf it down it won't last more than two hours. I have no willpower. I don't deny it. So, I tell you there is a time and a place for desserts so horrific that they'll put you into a diabetic coma because you can ask for thirds.
This Strawberry & Rhubarb Hazelnut Oatmeal is delicious and satisfying. So much so, that it almost compares to such a dessert. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?
2 packages (32 oz. total) of strawberries, hulled and quartered
2 large rhubarb stalks, chopped
2 Tbsp. cornstarch
2/3 cup agave nectar
2 cups uncooked quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
2 pinches of salt
1 1/4 cup soy milk (or milk of choice)
juice from half a lemon (1/4 cup)
2 1/2 tsp. vanilla extract
Preheat the oven to 375 F. Chop the pecans and scatter them on a baking sheet, making sure they're in a single layer. Once the oven is up to temperature, toast the nuts for about 10 minutes or until fragrant. Careful not to scorch them, though! Set aside to cool when done. A note - Please use any nut you like or no nuts at all! Hazelnuts would also be wonderful, or almonds, too.
In a small dish, add the ground flax seed, followed by the water and whisk to combine. Set it aside in the fridge to gel. This should be a minimum of 15 minutes.
Spray a large 10 x 15 dish, (think lasagna dish) with nonstick cooking spray and arrange sliced bananas in a single layer. Like-a-day-so below.
In a large bowl, combine chopped strawberries and rhubarb, honey and cornstarch. Mix well with clean hands and arrange evenly over the bananas. Trust me, use your hands, it's easier. They really are the best kitchen utensils!
In a separate bowl, combine the oats, nuts, baking powder, cinnamon and salt.
In a medium bowl (another bowl!?) or 2 cup pyrex measuring cup (that's better), whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture. The milk will curdle. Do not let this scare you. You are a chef!
Add the milk mixture to the oat mixture. Combine well and arrange evenly over the strawberries and rhubarb.
Bake for about 40 minutes or until the edges begin to bubble and turn golden brown. I made Todd come and smell as I opened the oven. It smelled as I would image the Little House on The Prairie would smell. Wholesome, delicious and sweet. I've never even read those books. Don't ruin my image...
Oh sweet, delicious oatmeal. Serve for breakfast or dessert...or lunch or dinner, or just a snack. Anytime really, it's delicious anytime.
Strawberry & Rhubarb Pecan Oatmeal
Recipe Type: Breakfast
Author: Katie - Produce On Parade
This oatmeal is delicious and satisfying. It's reminiscent of a buttery crisp but more wholesome, filling and healthy and I know you'll enjoy it just as much. Who needs a crisp when you have this?
Ingredients
2/3 cup toasted pecans (or nut of choice), chopped
2 packages (32 oz. total) of strawberries, hulled and quartered
2 large rhubarb stalks, chopped
2 Tbsp. cornstarch
2/3 cup agave nectar
2 cups uncooked quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
2 pinches of salt
1 1/4 cup soy milk (or milk of choice)
juice from half a lemon (1/4 cup)
2 1/2 tsp. vanilla extract
Instructions
Preheat oven to 375 F.
Chop pecans and arrange on baking sheet. Bake for 10 minute or until fragrant. In a small dish, mix flaxseed and water. Set aside in fridge for 15 minutes.
Spray a large 10 x 15 dish with nonstick cooking spray. Arrange sliced bananas in a single layer.
In a large bowl, combine strawberries, rhubarb, honey and cornstarch. Mix well and arrange evenly over the bananas.
In a separate bowl combine the oats, nuts, baking powder, cinnamon and salt.
In a medium bowl whisk the milk, lemon juice, egg and vanilla to combine and add to the oat mixture.
Combine milk and oat mixture. Arrange evenly over the strawberries and rhubarb.
Bake for 40 minutes or until the edges begin to bubble and turn golden brown.
