This Strawberry and Rhubarb Breakfast Oat Crisp is between a crisp and a cobbler made by topping off a strawberry-rhubarb-poppy seed filling with an almond-oats-butter topping. Ready in less than an hour and guaranteed to please any strawberry and rhubarb lover.
Before you think that this is yet another strawberry and rhubarb crisp 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 intentions 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 sometime now. As I was doing my research, I was hoping to find one that is not overly sweet 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
And my friends, I am here to tell you: This Strawberry and Rhubarb Oat 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 crisp and a cobbler. In my opinion, what makes it so delicious 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. As it bakes in the oven the topping gets crispier while the filling gets bubbling and sweet. Truly dreamy…
About the recipe:
The recipe has 3 parts: Make the topping, then the filling and assemble to bake. It took me 20 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. Plus, since I served it with cold coconut milk yogurt we were able to eat it right away. I placed the leftovers in an airtight container and kept it in the fridge. It was still good the next day. Depending on how you like it, feel free to serve it cold or warm. If you prefer to serve it warm, 45 seconds or so in the microwave is enough to warm it up.
Finally, even though the name of the recipe calls it a “Breakfast Crips”, I do not know if anyone would complain if you were to serve this with a scoop of vanilla ice cream and sprinkle it with more sliced almonds for brunch or even after dinner during your summer parties.
On Styling and Photography for this Post:
Photography: I took all these photos with my Canon EOS 5D Mark III using either my Canon EF 50mm f/1.4 , or Canon EF 100mm f/2.8L IS USM Macro Lens . In terms of editing, I didn’t use any of the VSCO film filters I usually use when I edit my photos. Instead, I just brought down the highlights, shadows and blacks and increased the whites in Lightroom.
If you want to see the exposure values for each photo and more photos from this shoot, check out my Flickr account.
Do you like these photos and want to buy them? Thank you! You can purchase these photos and some of my other photos from my Picture Pantry Library.
Strawberry and Rhubarb Breakfast Oat Crisp
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4-6
- Category: Breakfast
- Method: Baking
- Cuisine: American
- For the topping:
- 1 1/2 cups (120 gr) sliced raw almonds, divided
- 1/2 cup (70gr) whole wheat pastry flour
- 1/2 cup (50gr) rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons dark brown 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 corn starch
- 4 cups of regular 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, 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 is adapted (with minor changes) from Megan Gordon’s cookbook:Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.