Before you think that this is yet another strawberry and rhubarb crisp breakfast recipe, allow me to explain. I know that the Internet is full of crisp recipes you can make throughout the year with whatever fruit is in season at the time.
I also know that using strawberry and rhubarb combination in a crisp recipe is not a brand new idea that I came up with. Finally, I have no intention to make you turn on the oven for a recipe that is mediocre; especially when it is 90 degrees outside as it is now as I type this.
I have been looking for an interesting, somewhat different crisp recipe that it a little bit out of the norm for some time now. As I was doing my research, I was hoping to find one that is not overly sweet (preferably made with natural sugars) and made with a topping that is just as delicious as the filling. Because I am that person, who likes the crust more than the filling and rather have more crust than filling. #addictedtobutter
Ingredients for the rhubarb strawberry crisp recipe
And my friends, I am here to tell you: This Strawberry and Rhubarb Breakfast Crisp is just that. A delicious summery strawberry and rhubarb filling topped off with a topping made with sliced almonds, whole wheat pastry flour, and rolled oats.
It is somewhere between a strawberry baked oatmeal, crisp, and a cobbler. In my opinion, what makes it so delicious, somewhat healthier, and different is that the topping doesn’t solely rely on butter. It gets a crunchy and earthy flavor kick from sliced almonds and rolled oats.
For the filling, I mixed strawberry and rhubarb together and I added some poppy seeds for an added crunchy taste and a little bit of honey for some additional sweetness. As it bakes in the oven the topping gets crispier while the filling gets bubbling and sweet.
How to make healthy rhubarb breakfast
The recipe for this strawberry rhubarb breakfast crumble has 3 parts.
First, you make the topping. To do so, pulse 1 cup of the sliced almonds in a food processor fitted with the metal blade until you have a medium-fine almond meal, 25-30 seconds. Add in the flour, oats, baking powder, baking soda, coconut sugar, and salt. Pulse 4-5 time in one-second pulses.
Then add in the butter and pulse for 30 seconds until it resembles cornmeal. Finally, slowly pour in the buttermilk through the tube and pulse until all of the liquid has been added. Set it aside while you are prepping the fruit.
Second, you prep the strawberry rhubarb filling. To do so, place strawberries, rhubarb, lemon juice, and lemon zest in a bowl. Drizzle it with honey. Add in the poppy seeds and arrowroot powder (or cornstarch). Give it a gentle stir.
Finally, to assemble the rhubarb strawberry crisp simply spread the fruit filling at the bottom of a casserole dish and top it off with the oat-almond-butter topping.
From start to finish, it took me 30 minutes to get it all together. After it was baked in the oven for 40 minutes, it was ready to serve.
The recipe below suggests waiting for 30 minutes, but I served it right away because the smell in my kitchen was so irresistible for us to wait that long.
Other strawberry recipes you might like
- Strawberry Banana Smoothie with Yogurt
- Strawberry Coconut Milk Popsicles
- Almond Flour Strawberry Cake
- Strawberry Mascarpone Tart
- Strawberry Rhubarb Rose Galettes – By Bojon Gourmet
- Strawberry Chocolate Nice Cream – Vanilla and Bean
- Strawberry Rhubarb Ricotta Skillet Buckle – Olive and Mango
Strawberry Rhubarb Breakfast Oat Crisp
For The Topping:
- 1 1/2 cups (120 gr) sliced raw almonds, divided
- 1/2 cup (70gr) whole wheat pastry flour (or whole wheat flour)
- 1/2 cup (50gr) rolled old fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 6 tablespoons (85gr) unsalted butter, cut into smaller pieces – plus more for greasing the pan
- 1/4 cup (60ml) buttermilk
For the filling:
- 2 cups fresh strawberries hulled and sliced
- 2 cups rhubarb chopped into smaller pieces
- 1 tablespoon lemon juice
- 2 tablespoons grated lemon zest
- 1 tablespoon of honey
- 2 tablespoons poppy seeds
- 3 tablespoons arrowroot powder or corn starch
- 4 cups of plain milk or coconut yogurt to serve with (optional)
- Preheat the oven to 375 degrees. Butter an 11 by 7 size (or a similar size) baking dish. Set aside.
- To make the topping: Pulse 1 cup of the sliced almonds in a food processor fitted with the metal blade until you have a medium-fine almond meal, 25-30 seconds. Add in the flour, oats, baking powder, baking soda, coconut sugar, and salt. Pulse 4-5 time in one-second pulses.
- Add in the butter and pulse until it resembles corn meal, about 30 seconds.
- Slowly pour in the buttermilk through the tube and pulse until all of the liquid has been added. Transfer it to a bowl and place it in the fridge while you are getting the filling ready.
- To make the filling: Place strawberries, rhubarb, lemon juice and lemon zest in a bowl. Drizzle it with honey. Add in the poppy seeds and cornstarch. Give it a gentle stir.
- To assemble and bake: Spread the fruit filling on the bottom of the prepared baking dish. Spoon the topping on top of the filling in an even layer. Sprinkle it with the rest of the sliced almonds. Bake until the top is golden brown and the fruit filling is bubbling, for 35-40 minutes.
- Let it cool on the counter for 30 minutes before serving. Serve with a bowl of regular or coconut yogurt.
This recipe was originally published in July 2016. It has been updated in June 2020 with new information and a few (very minor) updates to the recipe.
This recipe is adapted (with minor changes) from Megan Gordon’s cookbook:Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.