I’m terrible. I never remember birthdays, anniversaries, or important holidays like Groundhog Day. So, it’s fitting that I’m writing my 1 year blog anniversary post a little late. (Or slightly early?) All I know is that Kingfield Kitchen is more or less 1 year old. To celebrate, I made Blueberry Rhubarb Crisp.
My first recipe post on this blog was the most basic blueberry crisp. At the time I had just moved, my kitchen was filled with a pile of boxes, and I was trying to get my interest in blogging back. (My first food blog was Eating Clean Recipes. If you like my recipes on Kingfield Kitchen, check out over 100 healthy recipes on that site.) Baking that basic blueberry crisp was the first step in making Kingfield Kitchen my easy healthy recipe blog. One year later, I’m sharing this better than basic fruit crisp. It has a lightly sweetened filling of fresh blueberries and rhubarb. The crisp topping is made with oatmeal, oat flour and coconut oil, and can easily be made gluten free.
Rhubarb Blueberry Oatmeal Crisp Recipe
2 cups sliced fresh rhubarb
2 cups fresh blueberries
3 tablespoons granulated sugar
1 tablespoon tapioca flour (tapioca starch)
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup oat flour (gluten free, if needed)
3 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted (liquid) coconut oil
1 tablespoon water
Preheat oven to 350 degrees F.
For filling, in a large bowl combine rhubarb, blueberries, granulated sugar and tapioca flour; stir gently to coat. Place fruit mixture in a 9-inch round pie plate.
For topping, in a medium bowl combine oats, oat flour, brown sugar, cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over fruit mixture.
Bake for 45 to 50 minutes until bubbly around the edges and topping is browned. Let cool for at least 1 hour. Serve slightly warm or completely cooled.
Makes 4 servings
-To make gluten free fruit crisp, be sure to use gluten free oats and gluten free oat flour. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-This recipe is very lightly sweetened, especially for a rhubarb dessert. If you prefer sweeter desserts, add an extra 1 to 2 tablespoons granulated sugar to the filling. (More sugar will make the filling juices thinner, so you may want to add another tablespoon of tapioca flour.)
-The filling is slightly thickened with tapioca flour. It’s important to bake the crisp long enough to get the filling hot and bubbly to activate the thickening power of the starch.