Strawberry Rhubarb Cast Iron Crisp
Makes 6
Ingredients
- 6 tablespoons Butter (divided)
- 4 Cups rhubarb (sliced (about 4 long stalks))
- 4 Cups hulled and quartered strawberries
- ⅔ Cup Sugar
- 1 Orange (zested and juiced)
- ¼ Cup Cornstarch
- 1 Teaspoon Vanilla Extract
- 1 ½ Cup rolled oats
- ½ Cup almond flour
- ⅓ Cup Brown Sugar (lightly packed)
- 1 Teaspoon ground cinnamon
- Fresh ground nutmeg
- ½ Teaspoon salt
Instructions
- Over medium high heat, melt 3 tablespoons of butter and allow it to start to brown.
- Saute the rhubarb, strawberries until they become soft.
- Add the sugar and orange zest and allow to simmer.
- Whisk together the orange juice, corn starch and vanilla extract.
- Add the slurry to the strawberries and rhubarb. Allow to thicken
- While the fruit is cooking make the crisp topping. Combine the remaining butter, oats, almond flour, brown sugar, cinnamon, nutmeg and salt to form a crumble.
- Spread the crumble over the strawberry rhubarb crisp and bake at 400 for 30 minutes or until the skillet cobbler is bubbly and brown.
Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®