Cooking has been minimal in my life lately. The short periods of time in between feeding my little guy seems to fly by. What I have cooked has been quite simple, like the Spring Vegetable Sauté and an occasional Green Tea Latte. But my lack of time in the kitchen has allotted me time to dream of what I do want to cook, which is how this Strawberry Rhubarb Coconut Crisp came to be.
With the help of a dear friend and my loving husband, my garden has continued to grow and produce a lovely assortment of fruits, herbs, and vegetables. When we harvested this big bowl of juicy red strawberries and several stalks of bright green rhubarb (we grow the green variety), I already knew just what to do with them. You see, I’m not a big fan of making pie, mainly because I don’t enjoy making pie crust and I don’t even really like the flavor or heaviness of pie crust (that is unless it is Annalise’s pie crust – her’s is fabulous!). So, if I’m making a pie, I tend to lean towards nut crusts, like the pecan gingersnap crust on this Key Lime Pie, or the hazelnut crust on this apricot pie. When it comes to summer fruit, I go with a crisp instead of a pie.
The coconut inspiration comes mainly from my love of coconut and macaroons in general. Macaroons are one of my favorite guilt-free little treats and I just knew they would make a perfect fruit crisp topping. The crisp for this recipe is simply a macaroon recipe with added almonds. There is just a little sugar and extract to boost the flavor but it’s simplicity is what makes it so good, and easy for a new mom like myself to whip up in the kitchen! We enjoyed this crisp alfreso on our porch, with a dear friend and winemaker, Evan Lewandowski. We sipped wine, giggled at the newborn noises of Everett and chatted for hours. It’s evenings like these that make me love cool summer nights and the calmness of our new life with a baby.
What is your favorite fruit dessert of choice for the summer? Are you a crisp fan or pie junkie?!
Here's a simple gluten free fruit crisp recipe with a coconut almond topping.
- 3 cups ripe strawberries, quartered if large or whole if small
- 2 cups rhubarb, sliced
- 1.5 tablespoons cornstarch
- 2.5 cups unsweetened shredded or flaked coconut (I used a combination of both)
- 1/2 cup almonds (optional)
- 2 egg whites
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Preheat oven to 350 degrees. Slice fruit, mix with the cornstarch (to thicken) and set in a square 9 by 9-inch baking dish.
In a large bowl mix together coconut, almonds, egg whites, sugar, salt and both extracts. Using your hands clump together the coconut macaroon mixture and place on top of the fruit.
Bake for 30-35 minutes or until coconut browns and fruit is bubbly.
Serve hot with vanilla ice cream or frozen yogurt.
You may also cook the strawberries and rhubarb on the stove top before hand with some corn starch to thicken them up a little and reduce the baking time. If you do this, cook the crisp in the oven for only 15 minutes.
For another tasty crisp recipe visit Completely Delicious.
Blackberry Mango Fruit Crisp