Try this breakfast friendly take on the dessert crisp! This strawberry and rhubarb breakfast crisp is made with whole grains and just the tiniest amount of sugar!
Y'all know how I feel about all the 'New Year, New You' craziness. If not, let me sum it up. There's no need for a new you because current you is pretty cool. Let's resolve to treat current you to an amazing year.
Now, here is one new thing for the new year that I can get down with and that's this month's Recipe Redux theme: A New Ingredient for the New Year.
This one was actually surprisingly hard. Weird ingredients are kind of my thing. Short of picking up something for shock value (offal anyone? I bet a tripe recipe would bring in tons of blog traffic!), I was really having a hard time thinking of anything that was new to me.
So, I gave up and started thinking of breakfast. Per usual.
Last month I mentioned my goal of sharing more 'formula' meals versus set recipes. Breakfast crisp is one formula meal that's been getting a lot of airplay in our house. It's basically the same thing as a dessert crisp, but made with whole grains, less sugar and is served with plain yogurt instead of ice cream. I mean, muffins are basically socially acceptable breakfast cake, so why not breakfast crisp??
I know people say baking is a science. Usually that's true, but with crisp, I never measure ingredients. Well, except for this post. But please know this is a pretty intuitive 'recipe'. All I do is toss frozen fruit, a little lemon juice and/or zest, a sprinkle of sugar and a tablespoon of any kind of flour in a baking dish. Then I top it with a mixture of flour, oats, a tiny bit more sugar and enough coconut oil to form crumbles. Sprinkle it over the top and bake at 375 for 40ish minutes. Easy peasy, right?
[Tweet "Have dessert for #breakfast with this strawberry rhubarb breakfast crisp by @RHartleyRD! "]
You can use any fruit you like. About 4ish cups works great. I use frozen for convenience sake, but fresh obviously fresh works too. For flour, I used gluten free buckwheat flour because I've got two big bags on hand, and I love it's earthy flavor. Normally I use whole wheat or spelt flour, but you could also do almond meal or oat flour. No rules here! I usually mix a half cup or so of chopped nuts into the crumble and would have thrown some almonds in there if I had remembered.
So yeah, back to that new ingredient. When I was shopping for my crisp, I ran across frozen rhubarb, a fruit (or is it a vegetable) I've never cooked with or even tried before. I'd heard it has a sweet-tart flavor and I just love tart, so there we go. My new food conundrum was solved!
Hope this breakfast crisp becomes a regular in your house too!
- [b]Filling: [/b]
- 1 1/2 cups chopped rhubarb, fresh or frozen
- 3 cups strawberries, fresh or frozen
- Juice of 1/2 lemon
- 1 tablespoon buckwheat flour
- 1 tablespoon brown sugar
- 1 cup oats
- 1/2 cup buckwheat flour
- 1/2 cup almonds, copped and toasted
- 2 teaspoons brown sugar
- Large pinch of salt
- 1/3 cup coconut oil
- Yogurt, for serving
- Preheat oven to 375 degrees.
- In a large baking dish, combine fruit with lemon juice, buckwheat flour and sugar. In a medium bowl, mix oats, flour, sugar, and salt. Mix in coconut oil with fingers or a fork until it sticks together. Crumble over the top of the fruit and place in the oven. Bake 40-45 minutes until bubbly and golden. Serve warm, room temperature (or cold right out of the fridge!) with yogurt.
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