A Crisp for Summer
It is truly starting to feel like summer now. There are graduations, the days are long, the temperatures are high, and I've tried paddle boarding! My favorite summer dessert as a kid was plum cobbler (made like a crisp), with the cherry sized plums from our backyard. While it tasted fantastic, the three main ingredients were butter, brown sugar, and flour. Not exactly the type of crisp you feel great about having for breakfast the next morning. But the real reason I no longer climb the tree and pick the plums is because our tree no longer produces any :(. It has reached too old of an age.
I really can't complain anymore now that I have another sweet and tangy crisp. Today, the strawberries were half off and the ice cream was free, making it an all around positive deal. A slice of the crisp with a scoop of the vanilla cloud ice cream is in my top 4 new favorite summer desserts. One should know that I don't use the word favorite lightly.
Strawberry Rhubarb Base
Ingredients
- 3 Stalks rhubarb
- 8 large strawberries
- 1.5 T chia seed powder or tapioca starch
- Honey to taste
- Place chopped rhubarb in a sauce pan with enough water to cover it. Bring water to a boil and then turn on low until the rhubarb is soft. Drain the water.
- Chop the strawberries and combine the the rhubarb and chia powder.
- Place pour into an 8 by 8 pan and drizzle honey over.
Crumble Topping
Ingredients
- 1/2 C almond flour
- 1/2 C oat flour (just process oats until fine)
- 3 T coconut oil
- 2 T butter
- 1/4 t lemon zest (opt)
- 1.5 T honey
- 1/4 C coconut sugar (or brown sugar)
- 1/4 t salt
- 2 C corn flakes cereal ( not frosted)
1. Blend oats in a food processor until fine.
2. Mix together all ingredients except for the corn flakes and almond meal.
3. Pulse in the almond meal and corn flakes, and mix until desired consistency.
4. Crumble the top over the strawberries and rhubarb and cook for 10 minutes at 350. It should look slightly browned on top.
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