Skillet Strawberry-Rhubarb Crisp
Preheat oven to 375 degrees F.Advertisement
Heat 2 tablespoons butter in a large cast-iron skillet over medium heat until just starting to brown. Add rhubarb, strawberries and sugar; cook, stirring occasionally, until the fruit starts to soften, about 5 minutes. Remove from heat.
Whisk orange (or lemon) juice, cornstarch and vanilla in a small bowl. Drizzle over the fruit mixture and stir to combine.
Combine oats, almond meal, brown sugar, cinnamon and salt in a medium bowl. Melt the remaining 4 tablespoons butter and stir into the oats mixture. Crumble the topping over the fruit.
Bake the crisp until the fruit is bubbling and the topping is golden brown, about 30 minutes. Let cool 10 minutes before serving.
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
1 starch, 1/2 fruit, 1 1/2 other carbohydrate, 1 1/2 fat