… see what I did there? I’m especially proud of that one…
Sometimes, you just gotta stalk the seasonal produce of your dreams (especially when it has stalks… heeheeehe!) Luckily, I found a big bunch at my local market a few weeks ago, chopped it up and threw it in the freezer for later use. And what a smart plan that was! Frozen rhubarb bakes like a dream, which meant this crisp was in and out of the oven in an hour, including prep time.
We seem to be getting full-on summer weather (90+ degrees, ew someone save me) here for a few days — I trotted out my old trick of baking at 6:30 in the morning so that the oven doesn’t heat up the apartment overly much (definitely warranted when you live in a studio… no one likes a furnace for an apartment).
But! This crisp is worth a slightly warm apartment… especially since we’re getting close to the end of the rhubarb season I think (at least around here); I’m not seeing it in the market as much lately. If it’s still around you, stalk those suckers! You need this crisp in your life.
Tart-sweet, with an unexpected earthiness from the sage – this one is a winner for dessert with some ice cream, and for breakfast the next day (obviously, that’s what leftover crisp is made for, it’s basically granola and fruit!) Not really sure what prompted me to try sage in dessert but I am NOT sorry – I think it might become a reoccurring thing around here, that’s how good it was! I really like the flavor paired with fruit, and it would be interesting to see where else it might play a role.
Another from the SF series – I photographed the dome when I was over at the Herbst Theater a bit over a week ago.
Happy May! Go stalk some rhubarb before it disappears for the season, make crisp & eat it with your loved ones. I promise it tastes even better in good company :)
Rhubarb Blackberry Crisp with Sage
Tart-sweet, with an unexpected earthiness hit from the sage. Perfect for dessert with ice cream of choice, and for breakfast the next day. Refined sugar free, gluten free, dairy free, vegan. Yield: 1 9″ pie plate; serves 6-8 (or 2… not that I speak from experience). A Wait are those Cookies original.
For the filling:
- 3.5 c fresh rhubarb, chopped into small pieces (frozen is also fine – run briefly under cool water in a colander to thaw slightly before using)
- 1.5 c blackberries (mine were frozen)
- 2 tsp vanilla extract
- juice of one meyer (or regular) lemon
- 3 tbsp maple syrup
For the crisp:
- 1 c rolled oats (gluten free if needed)
- 1/2 c almond flour
- large pinch of sea salt
- 1/4 c raw pecans, chopped
- 1/4 c raw almonds, chopped
- 1/4 c coconut sugar
- 4 tbsp coconut oil, solid
- 1 tsp vanilla extract
- 1 heaping tbsp chopped fresh sage
Preheat the oven to 350, and grease a 9″ pie plate or 9×9 pan with coconut oil.
In a large bowl, combine rolled oats, almond flour, sea salt, pecans, almonds, and coconut sugar. Cut in the coconut oil, using a fork/your fingers/a pastry cutter if you’re feeling fancy — I used a fork and my fingers and it worked just fine (crisp is exceedingly forgiving). Stir in vanilla extract and chopped sage.
If using frozen rhubarb & blackberries, put them in a colander and run them briefly under cool water in the sink to thaw them slightly. Drain any excess water and toss into another large bowl. Add vanilla extract, lemon juice, and maple, and toss to combine.
Add the rhubarb + berry mix into the prepared pie plate or baking pan, top evenly with the crisp. Pop the whole thing into the oven for 45-50 minutes, until the fruit is bubbly and the crisp is lightly browned and… crisp!
Serve with your fave vanilla ice cream/non dairy of choice (whipped coconut cream would also be good here), and store any leftovers covered in the fridge. Makes EXCELLENT breakfast the next day – the crisp solidifies a little in the fridge and omg it’s good. Besides, who is going to pass up crisp for breakfast?! Not this girl.