Strawberry-Rhubarb Cornmeal Crisp
Servings: 6 -8
Ingredients
- 3 ½ cups fresh rhubarb cut into 1-inch dice (about 4-5 stalks)
- 3 ½ cups fresh strawberries approximately 1lb 10oz, hulled and halved
- ½ cup Grade A pure maple syrup or cane sugar
- 1 Tablespoon arrowroot powder
- 1/8 teaspoon ground ginger
- the juice of half an orange about 3 Tablespoons
- Topping:
- ¾ cup muscovado sugar coconut palm sugar or brown sugar
- ½ cup flour whole wheat pastry or for GF a combo of GF oat flour and King Arthur Multipurpose GF Flour
- ½ cup cornmeal I like Bobs Red Mill medium grind
- ¾ teaspoon ground cinnamon
- pinch of ground nutmeg
- ½ teaspoon sea salt
- 8 Tablespoons cold unsalted butter or Earth Balance cut into 1-inch pieces or cold unrefined coconut oil
- ½ cup old fashioned rolled oats for GF, look for labeled GF oats
- ½ cup chopped raw almonds or pecans optional
Instructions
- Preheat an oven to 350 degrees.
- Toss the fruit with syrup or sugar, arrowroot, ginger and orange juice. Transfer to an 8- or 9-inch baking dish or pie plate.
- Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. This can also be done by hand with a pastry blender. Blend until the mixture is no longer dry and can hold together when a small amount is squeezed in your hand. Topping can also be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- Arrange topping over fruit to cover.
- Place baking dish on a cookie sheet and bake for about 45-50 minutes or until bubbly and topping is golden brown.
- *To double this, use 1/3 cup orange juice and bake in a 13 x 9 –inch baking dish for about an hour.