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Mini Cast-Iron Raspberry Rhubarb Crisps

by Rachel Gaewski and Karlee Rotoly featured in Mini Cast Iron Fruit Crisps

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

Ingredients

for 4 servings

Raspberry Rhubarb Filling

  • 2 cups
    rhubarb, scrubbed and thinly sliced on the bias (200 g)
  • 1 cup
    raspberry (125 g)
  • ¼ cup
    organic sugar (50 g)
  • 1 ½ teaspoons
    arrowroot powder
  • fresh ginger, 1 inch (2.5 cm) peeled and grated

Crisp Topping

  • 1 cup
    old fashioned rolled oat, divided (80 g)
  • ¼ cup
    raw almonds (35 g)
  • 1 tablespoon
    flax seed
  • 2 tablespoons
    pumpkin seeds
  • 2 tablespoons
    almond flour
  • 1 pinch kosher salt
  • 1 teaspoon
    ground ginger
  • 2 tablespoons
    maple syrup
  • 3 tablespoons
    coconut oil, melted

Special Equipment

  • 2 cast iron skillets, 4 1/2 inch (10 cm)

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Preparation

  1. Preheat the oven to 375˚F (190˚C).
  2. Make the filling: In a medium bowl, mix together the rhubarb, raspberries, sugar, arrowroot powder, and ginger until the fruit is well coated. Set aside while you prepare the topping.
  3. Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20–30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
  4. Transfer the topping to a medium bowl and fold in the remaining ½ cup (45 g) oats.
  5. Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
  6. Bake for 22–25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
  7. Let cool for 10 minutes before serving.
  8. Enjoy!
 

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