Strawberry and Rhubarb go together like Peanut Butter and Jelly! And I can’t share any rhubarb recipes without creating some version of a pie! I typically prefer to bake fruit crisps, over pies, ones that are heavy on fruit and light on butter. Even still this one doesn’t skimp on taste!
And, similar to my blueberry crisp, somehow I always make a little room for a scoop of vanilla ice cream!
Strawberry Rhubarb Almond Crisp
The perfect quick and easy strawberry rhubarb crisp
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
old fashioned oats
Preheat the oven to 375 degrees.
Make the streusel, mix together the flour, oats, sugar, and butter in a medium bowl. Use your fingers until the butter is well combined. Refrigerate until needed.
Wash and chop the rhubarb and strawberries.
In a 1 quart pyrex, add the rhubarb strawberry extra sugar, flour, and vanilla. Top with the streusel. Then top with almonds
Bake in the oven for 35-40 minutes, until the crust is golden brown
Garnish with mint leaves and serve with a scoop of vanilla ice cream.
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Today’s date says the first day of fall but today’s wether (per usual) says the dog days of summer. I am thoroughly confused. I want to enjoy cider donuts and pumpkin spice lattes, but in reality I am still drinking iced coffee.
When you’re in this dilemma, apple chai spice overnight oats is truly the perfect solutions. All the fall flavors we love in cold form. Sign me up!
Apple Chai Spice Overnight Oats
the perfect fall breakfast when the weather still feels like summer
- 1/3 cup old fashioned oats
- 1/3 cup Vanilla Soy Milk
- 1 TBSP chia seeds
- 1 tsp cardamon
- 1 tsp cinnamon, + a pinch to sprinkle at the end
- 1 pinch all spice
- 1/3 cup nonfat greek yogurt
- 1/2 apple, chopped
- 1 TBSP slivered almonds
- 1 tsp honey
- In a jar of tupperware, add the oats, soy milk, and spices.
- Cover and place in the fridge overnight.
- Add the yogurt and mix well until incorporated.
- Top with apples, cinnamon, almonds,and honey.
Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
Strawberries in season are usually to good to bake with. You buy them and before you know it you have stood in front of the fridge and finished them all.
But since strawberries are so sweet and delicious, they obviously are perfect in baked treats. However, why ruin a naturally sweet fruit with lots of added sugar and butter.
These strawberry almond oat bars are the perfect anytime snack. They are baked with healthy fats from almonds and olive oils.
Make these on Sunday and you have the perfect after dinner sweet all week long!
I am anything but traditional when it comes to food. This is mostly because I am quite the picky eater. I hate tomatoes & tomato sauce, bananas, oranges, pineapple, and even cream cheese & cream cheese frosting. And that is just the top of the list. So one of the reasons I love to cook is that I can personalize any dish to match my taste preferences. Instead of going to restaurants and asking can I have this dish without this or that dish without that, I can only cook with the foods that I like!
So that is what I did with these carrot cake-esque muffins. Instead of including pineapple I added chopped apples. I also had extra craisins on my pantry so I figured I would add those to. And you should do the same! Choose a different nut or fruit and make it your own!
I am loving this anthropologie cupcake tin (if you can’t tell!)
I also mixed together a quick brown sugar glaze to pour on top. Just 1/4 cup confectioners sugar 2 tbsp brown sugar and 2 tbsp almond milk.
Today I am sharing another naturally sweet breakfast recipe. With the frigid temperatures we have been experiencing in the Northeast, I really need a warm breakfast to help me get out of bed. An oatmeal bake is a great option to eat warm out of the oven but can also be cut into pieces and stored in the refrigerator to enjoy all week long. You could even bring it to work and heat it up to warm you up after your brave the cold!
Even though pears are the featured ingredient this week, the almonds and almond extract add a lot of flavor that really makes this oatmeal flavor unique. I think almonds and pears are a great flavor combination, I really like almond butter with pears instead of peanut butter.
How have you been staying warm?
This breakfast has endless possibilities.
I first discovered overnight oats a few years and have been hooked ever since. It’s so easy to prepare yet it feels more indulgent than yogurt or instant oatmeal. The best part is, if you make it in a jar, you can bring it with you on the go. I am a big fan of eating breakfast at work rather than before work, so I like the portability of overnight oats. For me, I don’t want to waste any time eating breakfast in the morning at home that could instead be time sleeping in bed 😉
Since this week’s feature ingredient is pomegranate I added lots of arils to my jar. I have previously mentioned that I prefer to eat seasonal produce but I do buy frozen fruit from time to time to add to smoothies, yogurt, and pancakes. This week I had frozen raspberries in the freezer so I added those to my jar as well. Before you eat your overnight oats in the morning, add any ingredients that you don’t want to put in the fridge overnight, like nuts, seeds, or granola.
This recipe uses a tablespoon of chia seeds. Have you ever used them before? Chia seeds are an ancient Mayan and Aztec seed that have grown increasingly popular due to its many health benefits. Chia seeds are high in omega 3 fatty acids, which help reduce cholesterol and inflammation. They also are an excellent source of fiber and a good source of calcium.
Do you know the difference between and excellent source and a good source? Foods described as an excellent source of a certain vitamin or mineral have greater than 20% of the recommended daily intake (RDI) whereas foods that are a good source have between 10-19 of the recommended daily intake (RDI). Chia seeds start off as little seeds but when you put them in milk they change into a texture similar to tapioca. It’s definitely an interesting texture, but when I add them to yogurt or oats along with fruit I don’t mind the texture at all.
Prep this breakfast when you are making your lunch for the next day, I promise you won’t be disappointed.