blackberry rhubarb crisp
there hasn't been much in the way of new recipes on the blog lately. it's been really too much to ask in a world of four to five feedings a day and "i-don't-like-that-anymore" and "you-have-to-eat-it-anyway". yeah, we've had a few food battles lately. today i asked him if he wanted fresh spinach on his plate or in a smoothie {cause they've been balking at the smoothies too}. he opted for smoothie but needed me to hover, making sure he finished it. you can't even taste the spinach, you guys.
seriously. my smoothies are delicious.
i now have a total crush on green smoothies. i'm drinking one every morning instead of breakfast and feeling so. much. better. i would turn down invitations to just about any restaurant and stay home with my smoothie instead. it's gonna be a long-term relationship, i think.
but when you need just the smallest little diversion and have some blackberries growing plentiful in the backyard and frozen rhubarb all diced up at the ready.......you really need to make some crisp.
check out the ingredient list below. all really good stuff. you can cut the brown sugar and replace with honey or whatever sweetener you prefer. the almond meal is my favorite, as are the walnuts. later i thought -- oh, should have added flax meal too. next time. omega 3's baby.
it wasn't too sweet...or too sour. with a little dab of tillamook mountain blackberry ice cream it was amaaazing. buzz didn't even need a spoon.
blackberry rhubarb crisp
inspired by shauna niequist and pinch of yum
fruit
3 cups chopped rhubarb {mine was frozen}
3 cups fresh blackberries
2 tsp lemon juice
3 tbsp brown sugar
2 tbsp honey
½ tsp salt
2 tbsp. cornstarch
crumble
½ cup chopped nuts {pecans, walnuts}
½ cup quick oats
½ cup flour {your choice}
½ cup almond meal
¼ tsp salt
¼ cup brown sugar
¼ cup olive oil {a bit more if using ww flour}
a drizzle of maple syrup
in a medium bowl, combine fruit with lemon juice, honey, sugar, salt and cornstarch. set aside and mix together crumble ingredients. stir with a fork or press together with your fingers. it will be crumbly and dry.
put fruit mixture into 8x8 baking dish and top with crumble, pressing down lightly. bake uncovered at 350 degrees for about one hour. when topping is just a bit browned and fruit is bubbling, remove from oven and let cool. enjoy!
seriously. my smoothies are delicious.
i now have a total crush on green smoothies. i'm drinking one every morning instead of breakfast and feeling so. much. better. i would turn down invitations to just about any restaurant and stay home with my smoothie instead. it's gonna be a long-term relationship, i think.
but when you need just the smallest little diversion and have some blackberries growing plentiful in the backyard and frozen rhubarb all diced up at the ready.......you really need to make some crisp.
check out the ingredient list below. all really good stuff. you can cut the brown sugar and replace with honey or whatever sweetener you prefer. the almond meal is my favorite, as are the walnuts. later i thought -- oh, should have added flax meal too. next time. omega 3's baby.
it wasn't too sweet...or too sour. with a little dab of tillamook mountain blackberry ice cream it was amaaazing. buzz didn't even need a spoon.
blackberry rhubarb crisp
inspired by shauna niequist and pinch of yum
fruit
3 cups chopped rhubarb {mine was frozen}
3 cups fresh blackberries
2 tsp lemon juice
3 tbsp brown sugar
2 tbsp honey
½ tsp salt
2 tbsp. cornstarch
crumble
½ cup chopped nuts {pecans, walnuts}
½ cup quick oats
½ cup flour {your choice}
½ cup almond meal
¼ tsp salt
¼ cup brown sugar
¼ cup olive oil {a bit more if using ww flour}
a drizzle of maple syrup
in a medium bowl, combine fruit with lemon juice, honey, sugar, salt and cornstarch. set aside and mix together crumble ingredients. stir with a fork or press together with your fingers. it will be crumbly and dry.
put fruit mixture into 8x8 baking dish and top with crumble, pressing down lightly. bake uncovered at 350 degrees for about one hour. when topping is just a bit browned and fruit is bubbling, remove from oven and let cool. enjoy!