MINI CAST-IRON RASPBERRY RHUBARB CRISPS RECIPE BY TASTY

Mini Cast-Iron Raspberry Rhubarb Crisps Recipe by Tasty image

Provided by Rachel Gaewski

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

2 cups rhubarb, scrubbed and thinly sliced on the bias
1 cup raspberry
¼ cup organic sugar
1 ½ teaspoons arrowroot powder
fresh ginger, 1 inch (2.5 cm) peeled and grated
1 cup old fashioned rolled oat, divided
¼ cup raw almonds
1 tablespoon flax seed
2 tablespoons pumpkin seeds
2 tablespoons almond flour
1 pinch kosher salt
1 teaspoon ground ginger
2 tablespoons maple syrup
3 tablespoons coconut oil, melted
2 cast iron skillets, 4 1/2 inch (10 cm)

Steps:

Preheat the oven to 375˚F (190˚C).
Make the filling: In a medium bowl, mix together the rhubarb, raspberries, sugar, arrowroot powder, and ginger until the fruit is well coated. Set aside while you prepare the topping.
Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20-30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
Transfer the topping to a medium bowl and fold in the remaining ½ cup (45 g) oats.
Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
Bake for 22-25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
Let cool for 10 minutes before serving.
Enjoy!