When summer is on the way, I start dreaming of all of the things I can make with the fruit that is in season. Strawberry and rhubarb is such a classic combo and I always make some sort of dessert or breakfast thing with them each year. Crisps and cobblers are simple to put together and you can easily change up the ingredients to whatever you’re in the mood for that week.
I just love a breakfast crisp with some plain yogurt, my latte on the side, all while eating it outside listening to the birds chirping. This is exactly how I plan to enjoy this breakfast crisp. This crisp comes together in ten minutes and it bakes for about 35-40 minutes. The two ingredients that make this crisp stand out are the addition of fresh peppermint and cardamom. The peppermint brightens up the dish and the cardamom gives it some warmth. You know it’s done when the house smells of strawberries and it‘s bubbling in the oven.
I use a pie dish to pull this together, but you could also use a square baking pan or even a cast iron skillet.
2 cups of strawberries chopped
4 stalks of rhubarb chopped
1/4 cup of maple syrup
1 tsp of lemon juice
Dash of cinnamon
1 cup of old fashioned rolled oats
1/4 cup of flour
3 tablespoons of maple syrup
Few sprigs of peppermint finely chopped
Dash of cinnamon
Dash of cardamom
Dash of salt
6 tablespoons of unsalted butter melted
Preheat the oven to 350 degrees. Combine the filling in one bowl and the crisp mixture in a separate bowl.
Pour the filling into a pie dish and sprinkle the crumble on top. Bake for 35-40 minutes until the house smells of strawberries and the fruit is bubbling.
Serve after slightly cooled with some vanilla ice cream or for breakfast with some plain yogurt.