Orange Blossom Strawberry Rhubarb Crisp
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There were never strawberries
like the ones we had that sultry afternoon sitting on the step let the sun beat on our forgetfulness let the storm wash the plates -Strawberries by Edwin Morgan (April 27, 1920 – August 17, 2010) |
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Makes: 1 crisp
Approximate prep time: 50 minutes (factor in at least an additional hour of cooling time)
Ingredients
½ cup rolled oats
¼ cup almonds, roughly chopped
¼ tsp cinnamon
3 tbsp brown sugar
pinch of allspice
pinch of salt
2 tbsp virgin coconut oil, melted
¼ tsp vanilla extract
1 cup fresh strawberries, halved
1 cup fresh rhubarb, diced
1 orange, segmented (reserving zest and juice)
1½ tbsp lemon juice
2 tbsp rum
2 tsp agar flakes
Procedure
1. Preheat oven to 350F.
2. In a medium-size bowl, toss together the oats, almonds, cinnamon, 1 tbsp of brown sugar, allspice, and salt.
3. Melt the coconut oil and drizzle over the oat mixture. Add the vanilla extract. Toss thoroughly so the oat mixture becomes thoroughly saturated with the oil. Set aside.
4. Zest the orange onto a small plate and set aside.
5. In another medium-size bowl, combine the strawberries, rhubarb and orange segments. To the fruit, add the orange zest, juice squeezed from the leftover orange pith, lemon juice, rum, remaining 2 tbsp brown sugar and agar flakes. Toss to thoroughly coat the fruit.
6. Transfer the fruit to a small baking dish. Spread the oat topping evenly over the fruit.
7. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Fruit juice should be bubbling up through the crevices and the oat topping should be a golden brown.
8. Remove from oven and transfer baking dish to a wire cooling wrack. Allow to cool and set completely before serving.
Delicious Tips!
1. Serve with vanilla bean coconut milk ice cream! I like So Delicious Dairy Free.
Back to Sweets
Approximate prep time: 50 minutes (factor in at least an additional hour of cooling time)
Ingredients
½ cup rolled oats
¼ cup almonds, roughly chopped
¼ tsp cinnamon
3 tbsp brown sugar
pinch of allspice
pinch of salt
2 tbsp virgin coconut oil, melted
¼ tsp vanilla extract
1 cup fresh strawberries, halved
1 cup fresh rhubarb, diced
1 orange, segmented (reserving zest and juice)
1½ tbsp lemon juice
2 tbsp rum
2 tsp agar flakes
Procedure
1. Preheat oven to 350F.
2. In a medium-size bowl, toss together the oats, almonds, cinnamon, 1 tbsp of brown sugar, allspice, and salt.
3. Melt the coconut oil and drizzle over the oat mixture. Add the vanilla extract. Toss thoroughly so the oat mixture becomes thoroughly saturated with the oil. Set aside.
4. Zest the orange onto a small plate and set aside.
5. In another medium-size bowl, combine the strawberries, rhubarb and orange segments. To the fruit, add the orange zest, juice squeezed from the leftover orange pith, lemon juice, rum, remaining 2 tbsp brown sugar and agar flakes. Toss to thoroughly coat the fruit.
6. Transfer the fruit to a small baking dish. Spread the oat topping evenly over the fruit.
7. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Fruit juice should be bubbling up through the crevices and the oat topping should be a golden brown.
8. Remove from oven and transfer baking dish to a wire cooling wrack. Allow to cool and set completely before serving.
Delicious Tips!
1. Serve with vanilla bean coconut milk ice cream! I like So Delicious Dairy Free.
Back to Sweets
© 2012 Alicia Armeli
