Pavlova Wreath with Berries

Like clouds in edible form, pavlovas are delicate and ethereal, and can really rain on your parade if the circumstances allow. It’s a meringue allowed to form the backbone of a dessert, so you’ll want to treat it with care because it’ll respond in kind. Warm the eggs before beginning your recipe. Make sure the whites, mixing bowl and beaters are completely free of any oil/yolk. Start whipping the egg whites slowly, then gradually faster until stiff peaks form. And follow the directions for baking in the recipe. It can be a delicate balance, making sure it’s cooked through and dried without browning, but you’ll be rewarded with a scrumptious and impressive-looking dessert, which you then pile high with whipped cream, berries and jam. It’s beyond delicious, and my favorite of our Sweets Week desserts by far. Please visit Darcie’s blog for more about this dessert.

So this is it for the Advent Calendar — I hope you’ve enjoyed the posts Darcie and I have shared this month! We’ll be taking off for the holidays now, but plan to be back in the new year with more posts, probably of the healthy/nourishing variety. Merry Christmas, Happy Hanukkah, Season’s Greetings, and Happy New Year! Catch you in 2017.

Pavlova Wreath Close-Up | Amy Roth Photo

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

Pavlova Wreath with Berries

Allergy Egg, Milk
Meal type Dessert
This Pavlova Wreath with Berries is gorgeous and wintery with fresh flavors you can't get enough of.

Ingredients

  • 1 pint whipping cream (chilled)
  • powdered sugar (for dusting)

Pavlova

  • 4 extra-large egg whites (room temperature)
  • 1 pinch salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vinegar (white wine or distilled)
  • 1/2 teaspoon pure vanilla extract

Berries

  • 1 cup blackberries
  • 1/2 cup blueberries
  • 1/4 cup pomegranate arils
  • 1/4 cup Bonne Maman Four Fruits Preserves

Note

Pavlova base adapted from Ina Garten's recipe.

Directions

Pavlova
Preheat oven to 180°F. Line a baking sheet with parchment paper. Place the egg whites and salt in the bowl of an electric mixer with whisk attachment. Beat on high speed until firm, about 1 minute. With the mixer still on high, gradually add the sugar and beat until shiny, stiff peaks form. Sift the cornstarch over the egg whites, add the vinegar and vanilla and gently fold together with a spatula.
Spoon large dollops of the meringue in a circle on the parchment paper. Using a spoon, spread slightly, forming a wreath shape with a shallow trough. Bake for approximately 1 hour. The merengue should remain very light in color. Turn off the oven, open the door slightly, and allow the meringue to cool completely in the oven. The end result should be crisp and dry on the outside.
Berries
In a microwave safe bowl, heat the fruit preserves for about 30 seconds, until slightly thinned. Add half of the blackberries, crush with a fork and stir until combined.
When the base has cooled and you are ready to serve the dessert, whip the chilled cream.
To assemble the pavlova, place the base on a serving platter. Spread the whipped cream over the base. Top with the remaining berries, then drizzle with the fruit preserve sauce. Dust with powdered sugar and serve.

Macadamia Nut Shortbread Cookies

It never even occurred to me that someone might not like shortbread cookies. They’ve always been a favorite of mine for the reason I suppose a lot of people don’t like them — there isn’t a lot going on there, and the flavors aren’t bold. In fact, the primary flavor is butter, so you do have to use the good stuff. But Darcie came up with a fantastic spin on shortbread cookies with this recipe, adding macadamia nuts, chocolate ganache and — what really sets these apart — freeze dried raspberries crushed to bits. The flavors marry beautifully, and the raspberries give it an unexpected zing, plus make them look adorable and festive.

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

Macadamia Shortbread Cookies

Allergy Egg, Milk, Tree Nuts, Wheat
Meal type Dessert, Snack
Misc Child Friendly
Flavorful shortbread cookies? I know it sounds unusual, but adding macadamia nuts, chocolate ganache and freeze dried raspberries to the mix really takes this one over the top.

Ingredients

Cookies

  • 2 1/2 cups flour
  • 1 cup salted butter (at room temperature)
  • 1 cup powdered sugar
  • 1/2 cup macadamia nuts (finely chopped)
  • 1 Large egg yolk
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Ganache Icing

  • 1/2 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup freeze dried raspberries (crushed)

Directions

Cookies
Preheat the oven to 350°F. In an electric mixer, combine the butter, sugar, egg yolk and vanilla until smooth and fluffy. Gradually add the flour and mix until just combined. Add the macadamia nuts to the mixture. Roll out the dough between 2 sheets of parchment paper, to roughly 1/4-1/2 inch thick, then cut into squares or desired shapes. Bake on a cookie sheet lined with parchment paper for about 15 minutes, then remove to a wire rack to cool.
Ganache Icing
This is the a “cheat" method of making ganache, but I find it works well for cookie icing. In a microwave-safe bowl, heat the chocolate and cream in 30 second intervals until melted, stirring between microwave sessions.
Dip one end of each cookie in the ganache, then sprinkle with raspberry powder. Place on wax paper and allow to cool and set. This is not a very hard icing when dry, so take care not to stack cookies on top of each other, or do so with caution.

Gluten-Free Lemon Cake

If there’s one thing I hope I’ve made clear in this blog over the years, it’s that I hope you’re having fun in the kitchen and aren’t afraid to make substitutions. (Or is that two things? Oh, well.) Unless it’s a main ingredient like beef when I want to make pot roast, I don’t mind swapping out ingredients if I have something on hand that sounds appropriate.

Take this sunny, gluten-free lemon cake from Serious Eats. I haven’t had a great deal of luck with gluten-free cakes in the past, but this recipe sounded simple and intriguing enough for me to give it another go…with changes. I don’t often like the texture of cakes made with oil (and don’t keep vegetable oil in the house, anyway), so I used butter instead. I could’ve melted it to keep things simple, but wasn’t sure if that would leave me with the same texture I was trying to avoid, so I creamed it together with some sugar and hoped for the best. It smelled great and looked just fine coming out of the oven, so I was halfway there.

And then neither of the topping options sounded very good to me, so I whipped up a lemony cream cheese frosting that I thought would complement the cake. And it was tasty, but the cake’s texture was a little spongier than I like. But when I woke up the next morning, I gave it another try and was really happy to see that the cake had evolved overnight into something softer, almost pudding-like, probably the result of the humid weather we’re having. So I wholeheartedly recommend this recipe, especially if you like bright, lemon flavor without a lot of sweetness. Just wait a day for perfection.

And if you want it sweeter or tarter? Make a few substitutions. Why not? What’s the worst that could happen? (Not rhetorical; I’d really love to know. Leave a comment with any baking horror stories you’ve experienced, please!)

Gluten-Free Lemon Cake

Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Dessert

Ingredients

For the cake

  • 8 tablespoons butter, at room temperature (plus extra for greasing pan)
  • 2 tablespoons sugar
  • 1 1/4 cup sweet white rice flour (5 ounces)
  • 1/4 cup tapioca starch (1 ounce)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt (rounded)
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest (from 2-3 lemons)
  • 2 Large eggs (at room temperature)

For the icing

  • 4oz cream cheese (softened)
  • 4 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 cup powdered sugar (sifted)
  • pinch kosher salt

Note

This recipe was adapted from Serious Eats. I wanted a lighter textured cake than oil normally provides, plus a slightly sweeter base and tangy icing. I think I succeeded on all counts, and thank Serious Eats for the inspiration!

Directions

CAKE
Adjust oven rack to middle position. Preheat oven to 350°F. Grease an 8-inch square baking pan with butter.
The the bowl of a standing mixer fitted with the paddle attachment, cream butter and sugar together until butter is light and airy.
In medium mixing bowl, whisk together dry ingredients — rice flour, tapioca starch, baking powder, and salt. In a measuring cup or a small bowl, whisk together buttermilk, lemon zest and eggs.
With the mixer set to speed 3, add one-third of dry ingredients and mix until incorporated into butter. Add 1/3 of buttermilk mixture and mix until incorporated. Continue alternating dry ingredients with wet and mixing between additions until a batter is formed. Turn off mixer and scrape down the sides, then mix again for about 30 seconds.
Pour batter into greased pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool to room temperature in pan.
ICING
In the bowl of a standing mixer fitted with paddle attachment, beat cream cheese until it's light and fluffy.
Turn mixer to low and add remaining ingredients, mixing until incorporated fully into cream cheese.
With the cake still in the pan, frost with cream cheese mixture.

Cherry Clafoutis

I know a lot of people are impatient for farmers’ market darlings tomatoes and corn to make an appearance, but I’m just happy to experience the seasons as they unfold and enjoy each week’s new arrivals. Cherries came to market two weeks ago and I’ve been shoving them in my face with a speed rivaled only by Ru at his bowl. But I managed a little restraint as well, because what’s the start of cherry season without a clafoutis?

If you’ve never had clafoutis, you’re in for a treat. It’s a simple, homey French dessert with a custardy base and fruit baked in. Cherry is very popular, but you can use just about any fruit you’d like, really. The traditional recipe isn’t gluten-free so I haven’t made it in a while, but when I saw a recipe by Kimberley Hasselbrink at Cookbooks 365 that used a mixture of almond flour and brown rice flour, I knew clafoutis’ time had come again for me. Visit Cookbooks 365 for the recipe and stick around for a bit for delicious, wholesome recipes and gorgeous photography.

French Feta with Cherries | Minimally Invasive

Because I pitted more cherries than I needed for the clafoutis, I tried something a little different with the extras. To go with a luscious French feta I bought on a spur-of-the-moment trip to Corrado’s, I tossed halved sweet cherries with a touch of honey, some chopped rosemary, toasted and chopped pecans, a splash of balsamic vinegar and a pinch of kosher salt. The sweet-tart cherries balanced the salty creaminess of the feta so perfectly, I may or may not have eaten a quarter pound of cheese in one sitting that day. I’ll never tell.

All this talk of cherries has me hungry for more. Lucky me, I loaded up at the market again this weekend. Yum.

Changes in Latitudes, Changes in Attitudes

Hi, everyone! It’s good to be back. We’ve celebrated a birthday and an anniversary since I last posted, but those milestones caused barely a blip on our radar, given the other major happenings in our lives. We had even greater cause to reflect on another journey around the sun when Gil left the job he’d held for 17 YEARS to form a trade association for a segment of advertisers in the magazine he edited. More than just needing a change as part of a (thankfully non-sleazy) mid-life crisis, this is his chance to build a new business from the ground up, so after a lot of talking, we decided he’d be crazy not to try. It means tightening our belts for a little while, but that’s ok.

So we’ve both been working from home. Hey, I heard that sharp inhalation and can practically see you wincing! But really, it’s been great. Gil’s been traveling a bit, so we haven’t had two straight weeks of each other yet, but even when he’s here, he’s at one end of the house and I’m at the other. So no, we aren’t sick of each other yet.

My big news isn’t nearly so momentous. I fully expected a freelance photography career to have its ups and downs, but it’s been mostly downs for a while now. I’m looking into a contract position doing photo production work for the summer so I can earn a steady paycheck and refill the coffers, but to get my business back on track, I registered for Marie Forleo’s B-School. It’s a big commitment, both monetarily and in time spent, but the course has nearly paid for itself already and I’m only three weeks in. And I’m learning SO MUCH. I’ve never pretended to have a head for business, but it’s been shocking to find out how much I didn’t know, and terrifically surprising to have fun learning about building a business.

I’ve gained a lot of clarity about the people I want to serve, too, and I was shocked to discover that it isn’t major food magazines. Of course, I’d still kill to shoot for them, but the clients I’ve truly loved working with over the past year and change have been small business owners and restaurateurs — people with whom I can form a relationship and really help by providing beautiful imagery, be it branding photos or simple product photography and styling.

Now that I’ve gotten clear about the WHO, I need to figure out the HOW. So I’ll put this call out to you. If you fit the bill — maybe you own a small restaurant or run a food-related business, or just need better product photos for your Etsy store — give me a shout. I’d love to talk to you about your goals and how I can help you achieve them.

You may notice a little change in my site design, too. As part of B-School, we’re encouraged to provide opt-ins on our websites that offer our readers things they need or want. I can’t quite figure out what that might be for Amy Roth Photo, so I thought it’d be best to begin here, at the blog that started it all for me. I’m going to start sending out a monthly newsletter featuring new gluten-free recipes, product photography, and special offers (though probably not all three each and every month). If you’d like to sign up, you can either go to the bottom of this post and look for a light blue box, go to the top of the Blog sidebar, or down to the footer. I tried to make it easy for you, PLUS there’s a special thank you for everyone once you’ve confirmed your registration.

I know all of this has nothing to do with that bit of beauty at the top of the page, so thank you for bearing with me while I got that off my chest. What you see up there is a celebratory apple tart I baked for Gil’s last day at the office. We decided not to do a big blow-out celebration because it was happening right in the middle of my birthday and our wedding anniversary and frankly eating out a third time in the space of a week and a half just didn’t sound that appealing.

WHO AM I?!

To make the tart, I started with my standard gluten-free tart crust from Elana’s Pantry, dusted it with ground cinnamon, then proceeded with the free-form apple tart instructions at Apartment Therapy’s The Kitchn. My mandoline didn’t come out to play because I’ve grown attached to the skin on my knuckles, so the apples were a bit thicker than they should’ve been. It didn’t affect baking time or flavor, though, so don’t worry if you have the same issue.

The tart was rich and buttery-tasting from the almond flour, but totally vegan. It wasn’t very sweet, so you could eat a large piece and not feel like you needed a nap, but it was still sweet enough to feel like a treat with afternoon tea. All in all, a great recipe for a quick dessert. I’d imagine it’d be wonderful with a dollop of pastry cream or whipped cream, but that experiment will come later.

For now, I’ll be working on B-School and planning a bigger work life.

Pop-Tarts for All You Adults Out There

Concord Grapes | Minimally Invasive

There’s something about Concord grapes that makes my toes curl. Until a few years ago, my only experience with them was in the form of Welch’s Grape Jelly, and I’ll admit that whenever I pop a Concord grape into my mouth, memories of Welch’s spread on buttered, crustless bread (thank you, Maw-Maw) come flooding back. I tried my hand at a grape focaccia a couple of times with decent results, but I wanted to focus on something more obviously dessert-y this time and ended up with hand pies and a LOT of leftover jam.

I won’t lie — making grape jam from scratch is a big pain in the ass because you have to pop the grapes from their skins, cook the pulp, then remove the seeds, but it’s worth the trouble (and the purple-stained fingers if you forget to wear gloves). Sweet, tangy and dusky all at once, it bears little resemblance to industrialized jelly and is just the thing to set off a flaky, buttery crust. Get the jam recipe at Apt. 2B Baking Co.

Fraisage | Minimally Invasive

I read about the promise of a flaky, buttery and gluten-free pie crust at the new-to-me blog The Bojon Gourmet and couldn’t wait to get started. It uses a manageable blend of gluten-free flours, lots of butter, and the fraisage method of bringing the dough together to produce an extra-flaky crust. It’s pretty easy, too — you simply scrape your hand across a small portion of the dough on the board, then use a bench scraper to lift it into a bowl. Sure, your hands get a little messy, but when you’re making pie crust, you’re already committed to dough-covered hands, so what’s a slightly bigger mess? I didn’t try the crust without the fraisage method, so I can’t say how the two compare, but this was terrifically flaky, so there’s that. Read all about it at The Bojon Gourmet.

Gluten-Free Pie Crust | Minimally Invasive

FRAISAGE!

Hand Pie Assembly | Minimally Invasive

After it chilled in the refrigerator for a while, I rolled out the dough on a well-floured board with my well-floured hands and rolling pin and got to work crafting hand pies! I made mine about 3 1/2″ x 5″ and found them a little large to eat in one sitting. I’ll go smaller next time so I won’t have to wait for Gil to get home to share. A dollop of jam, some egg wash along the edges to seal the top and bottom layers, a quick crimp with a fork, and the pies were nearly ready to bake.

Concord Grape Hand Pies | Minimally Invasive

With the extra bits of dough, I made one goofy-looking sample pie (in the upper-right corner of the photo above) and some little dough balls which became a decorative cluster of grapes on the top of each pie (if you squint and use your imagination). That step wasn’t necessary at all, but if you’re making hand pies with multiple fillings, this would be a great way to differentiate the pies. After they were all sealed and decorated, I gave them one more quick brush with the egg wash before baking at 400°F for about 30 minutes. I didn’t want any extra sweetness, but if you do, you can sprinkle the tops of the pies with sugar before baking.

Baked Hand Pies | Minimally Invasive

Fresh from the oven.

Grape Hand Pie | Minimally Invasive

And that first bite…mmmm… They were tender, flaky and ever so slightly crunchy on the edges, with a hit of grape jelly that reminded me of a grown-up version of Pop Tarts in the very best way. It’s a bit of an undertaking, but we happily ate these for several days before vowing to lay off desserts for a while. It’s the natural order of things — indulge, repent, repeat.

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Amy Roth Photo

I also wanted to share my new portfolio/shop site at Amy Roth Photo with you! Until now, I’ve had a couple of portfolios in different places plus a shop on Etsy, but it all got to be too fractured for my taste, so I drank the Squarespace Kool-Aid this week and set up a new site where all of the disparate elements are integrated! I couldn’t be happier with the Squarespace experience, and managed to set this up in only one day, which, if you’ve ever set up a new website, you’ll recognize as practically unheard-of.

So now the PORTFOLIO and SHOP links at the top of Minimally Invasive point to Amy Roth Photo. Check it out and let me know what you think! I still have a little tweaking to do here and there, but it’s already miles better than what I had previously.

The shop has listings of food, nature, travel and pet photo prints, which I can now offer at different sizes. There’s also a growing digital download section, currently with nature-inspired background textures to use in your digital designs, but soon will have patterns to use in crafting, design or for printing, and holiday card designs that you can print yourself.

To celebrate the launch, I’m offering 20% off all shop orders over $20 (in other words, a sale on prints) through Sunday evening! Just use the code 20OFF at checkout.

One of Us! One of Us!

I’m generally immune to the pumpkin-washed hysteria that grips the popular imagination this time of year. I figure there’s plenty of time for that sort of thing before we see pretty, leafy produce again next spring. Plus, it’s just kinda gross. (I’m looking right at you, pumpkin-flavored coffee.) But our days have been unseasonably cool and I had a delicious roasted ambercup squash for breakfast yesterday, so I felt primed for a little pumpkin dessert. It’s ok, right? I mean, it is October and you do need to know about these before your fall baking gets underway…

I picked up a couple of doughnut pans for baking last year, but the recipes weren’t quite right, so I never shared them here. The larger pan functioned very well, honestly, despite the flavorless batter I filled it with. Actually, the mini doughnut pan worked well, too, but I just don’t have the patience to deal with something so precious for such a minimal output. YMMV. But this outing was a success thanks to this recipe for Gluten-Free Baked Pumpkin Doughnuts from Serious Eats (with just a few minor changes). I gave up on baking with gums a while ago and use ground psyllium husks now, instead. Just a pinch is what the Gluten-Free Girl recommends for this type of baking and it gave me an absolutely perfect result. I brushed the pan with melted coconut oil and used the same in place of the vegetable oil. I wasn’t in the mood for coconut flavor, so I used the organic expeller-pressed stuff from Tropical Traditions, but I’d be curious to see how the flavorful virgin coconut oil works out next time. Because there will be a next time, only with a little more pumpkin spice in the mix. Just a smidge, though. This recipe doesn’t need much noodling.

So forgive the pumpkin post, if you’re not ready for it just yet. But I HAD TO. Now, would it be a terrible thing to have two of these in one day? I suppose I could exercise to make up for it…

Gluten-Free Pumpkin Doughnuts Stack | Minimally Invasive

Field to Feast: Paleo Chocolate Zucchini Bread

Go on, treat yourself to a slice of chocolate zucchini bread with your morning coffee. I won’t tell.

As ever, the recipe from Elana’s Pantry is perfect — moist, rich and delicious. I doubled the recipe and baked it in a regular-sized loaf pan, so that’s probably why it fell in the center, but the flavor was unaffected. And for a dessert as unassuming as zucchini bread, imperfection just adds to the charm, don’t you think?

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Have you read Kasha’s great recap of our Field to Feast posts yet? No? Well, grab another slice of zucchini bread and hop on over

This is the Pie You’re Looking For…

I’m pretty sure blueberries employ some kind of Jedi mind trick on me when I see them at the market. They coo as I pass, suggesting, “Strawberries are not the fruit you’re looking for; you will buy blueberries instead. We are better for you and more delicious.” How else to explain coming home with THREE QUARTS of them last weekend when I rarely eat fresh blueberries? It makes no sense, but I’ve come to terms with my inability to resist them if I wander in their vicinity. Do you have this problem, too? Ah well, it gave me some new items for my portfolio and today’s dessert, so I’m not complaining.

Without a plan and far too many berries (and nectarines, as it turned out) languishing in the refrigerator, I decided that pie would be a good idea. Yeah, I know. Pie/the bane of my existence/the very reason I hate baking. But I’m determined to make a go of pie for fear I’ll forfeit my Mennonite card forever if I don’t. I’m not sure what made me attempt a lattice-top version when I have trouble with a standard crust, but I sought instructions at Simply Recipes and it seemed doable, even ::gasp:: easy. And I was very pleased with the results! The lattice top is impressive and disguises flaws well; you love this pie and didn’t notice that I over-floured the edges.

Blueberries aren’t the only ones who can use Jedi mind trick. Hmph.

Now that my crust is semi-presentable, I really have to work on getting my fruit fillings right. It seems they’re either too juicy or too firm; I’ve never hit that sweet spot, which I think will come with experience. For this pie, I used the Cup4Cup crust recipe from this post, but rejiggered the filling a tiny bit. Because ground almonds worked so well as a juice-absorbing layer in my strawberry galette, I thought they’d be pretty successful here, too. I used about 1/4 cup of almond flour and it added a nice flavor, but my nectarines were freakishly juicy and overwhelmed the best efforts of the almonds. I’ll try double that next time if conditions seem the same. I’m sure I’ll have another blueberry situation before summer’s over, after all.

Gluten-Free Blueberry-Nectarine Pie | Minimally Invasive

Field to Feast: Strawberries & Rhubarb, Part II

As much as I love strawberries, I’ll admit that bringing home four pints at one time might have been overkill. Strawberries have such a short shelf life that you have to do something with them pretty quickly or you’ll find your very own science experiment growing in the refrigerator within days. Which is to say we were swimming in desserts last week. In addition to the galette I posted yesterday, I made a crisp (this time with rhubarb!) to use up a good portion of my bounty. We really tore through these desserts, not from fear of spoilage, but just because we couldn’t help ourselves.

And really, who doesn’t love a crisp? I’ve been trying to perfect a gluten-free version for the past few months, but the all-purpose flour blends weren’t working for me at all. Even after cutting back on the butter, they still oozed into a big sugary mass over the fruit instead of, well, crisping nicely on top. Since I’ve had such good luck with almond flour recently, I thought it might be worth a try here. To compensate for the extra fat from the almonds, I halved the butter from my regular crisp topping. And without patting myself too enthusiastically on the back (it’s just a crisp, after all), I want to tell you that this was really, really good. Gil rarely compliments my cooking, but he was over the moon with this one from the first bite, so I’d say it was a win-win —  a gluten-free dessert that’s marginally healthier than the original (if you don’t count the sugar) and delicious.

Gluten-Free Crisp Recipe at Minimally Invasive

I may have to reconsider my status as a non-baker if this lucky dessert streak keeps going!

Hah, who am I kidding? You know I’ll always prefer imprecise, improvisational “cooking” over baking.

Unripe Strawberry at Minimally Invasive

Learn about growing strawberries and check out the delicious Strawberry-Rhubarb Sauce at The FarmGirl Cooks!

Strawberry-Rhubarb-Almond Crisp

I used finely-ground almond flour in this recipe, but I think it would be okay to substitute flour with a coarser grind here, like Bob’s Red Mill Almond Meal/Flour. Of course, I haven’t tested it so it’s just speculation, but if you try it, please let me know what you think. Also, if your berries are very sweet, you’ll need to cut back on the sugar in the fruit base. The strawberries I used here were moderately sweet, but I know they’ll be even more sugary in the weeks to come. 

Fruit Base

3 1/2 cups rhubarb, cut into 1-inch pieces (Discard any leaves and trim stringy layers from thick stalks.)
3 cups strawberries, stemmed and sliced
1/3 cup sugar
1/2 teaspoon almond extract
1 tablespoon balsamic vinegar, optional
2 tablespoons cornstarch
Pinch kosher salt

Topping

1/2 cup finely-ground almond flour, packed
3/4 cup quick-cooking oats
1/2 cup dark brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch kosher salt
1/4 cup chilled butter, cut into small pieces
1 cup sliced almonds

Preheat oven to 350°F.

In a large bowl, mix rhubarb and strawberries with sugar. Macerate 10 minutes, then mix well with almond extract, optional balsamic vinegar, cornstarch and salt, and let sit for an additional 20 minutes.

Combine almond flour, oats, brown sugar, cinnamon and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds and toss until evenly distributed.

Pour fruit into a 2-quart casserole dish or into individual oven-safe serving dishes. If using individual dishes, fill almost to the top with fruit base. Spoon the topping over the fruit. Bake at 350°F for 35 minutes or until topping is golden brown.