rosemary, rhubarb & granny smith apple crisp.
I received a berry crisp from a friend in the postpartum period, one of the only desserts/breakfasts (yes, you can eat it at either time) we received. And it was well received. I remember biting into the warm plump berries and tasting the creamy, toasted oats and feeling so content, with Florence resting in my arms.
There is nothing quite like a homemade crisp, especially if the ingredients come from the garden. It’s rhubarb season around here, and our rhubarb plant is yielding gorgeous juicy red stalks. We also have an abundance of rosemary, since the West Coast climate is kind to the plant.
Perhaps you’d like to bake a new mum a treat, or your make one for your own mother, since it’s her day soon!
We all know fruit crisps are easy peezy to put together, but I thought a little twist might not hurt. The rosemary adds just the right flavor to the tartness of the apples and rhubarb. I feel like this is what fruit crisps have been missing all along!
Rosemary, Rhubarb and Granny Smith Apple Crisp
For the fruit:
- 3 cups chopped granny smith apples
- 3 cups diced rhubarb
- 2 tbsp. spelt flour
- 1/2 cup raw turbinado sugar
- 1/8 tsp vanilla extract
- 1 tbsp finely chopped fresh rosemary
Toss the chopped fruit together in a baking dish (ceramic is best). In a separate bowl, mix the turbinado sugar with the finely chopped rosemary and vanilla. Mix with your fingers. Add the spelt flour and mix. Toss the sugar mixture over the fruit and stir.
For the topping:
- 1 cup spelt flour
- 1 cup rolled oats
- 1/4 to 1/2 cup brown sugar (depending on your preference for sweetness)
- 1/4 cup almond milk
- 1/4 cup cubed butter
Mix together the flour, oats, sugar and butter with your fingers. Add the almond milk and stir together gently. You do not want the topping to be runny at all, but moist. This keeps it from drying out. Spread evenly over the fruit and bake in the oven at 350 degrees for 40 minutes, or until the apples are soft.
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