This Strawberry 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 it is a delicious and healthy summer breakfast.
6tablespoons(85gr) unsalted butter, cut into smaller pieces – plus more for greasing the pan
For the filling:
2cupsfresh strawberrieshulled and sliced
2cupsrhubarbchopped into smaller pieces
2tablespoonsgrated lemon zest
3tablespoonsarrowroot powder or corn starch
4cupsof plain milkor 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.