These you want to pulse for about 2-3 minutes they become  more of an almond meal the flour. !. Make the crumble: Mix the sugar with flour and ground almonds together, add the softened butter, rub with your fingers, until dough is created, stir in the flaked almonds. I like the extra toasted flavor and crunch of them, but they’re entirely optional. For the crumble: 1 cup old fashioned rolled oats 1/2 cup all purpose flour 1/2 cup almond flour* 1/2 cup brown sugar, packed pinch of salt 1/2 cup coconut oil, melted* Add rhubarb and cook another 3-4 minutes, until soft but still holds its shape. 1 1/2 tbsp Cornstarch. I placed a cookie sheet full of cookies back into a cold oven to store while I was cleaning up the kitchen. For the rhubarb, cut two rhubarb stalks into 1cm/½in pieces. So nutty, sweet but not too, and rhubarb all tart and fantastic cutting in to say hey hey hey. Mince the ginger.In a large bowl, mix together rhubarb, strawberries, ginger, all-purpose flour, and 1 pinch kosher salt.Stir in the balsamic vinegar and 1/2 cup honey. Bake the apple rhubarb crumble at 350° F for about 45 minutes, or until fruit is tender, and topping has browned. Combine the crumble ingredients in a mixing bowl - the oats, flours, almonds, sugar, spices and coconut oil. (that is the extent of my dream memory)  And who am I to ignore a cookie dream? Cookie anecdote. Sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes. Press 2/3 of the oatmeal/coconut mixture into the prepared pan. In a separate medium bowl, combine all topping ingredients until crumbly. Preheat oven to 180°C or 160°C fan. But lessons learned. And yes, these are 100% exceptable to eat as a breakfast cookie. Dump into the bowl with oats. set aside; in another large bowl, combine the oat flour, almond flour, rolled oats, slivered almonds, ginger, the remaining 1/4 cup of sugar, and salt. Ingredients to make a strawberry rhubarb crisp: Oats, flour, salt, sugar, butter, rhubarb, strawberries, a little more sugar and flour, vanilla and almonds. Preheat to 350 F. Stir the rhubarb, sugar, flour and vanilla extract together in a bowl to evenly coat … Make this classic rhubarb crumble for an easy, family-friendly dessert. Toss the remaining oats with the almonds gently pressing into clumps. But you know what I did? Rub the butter and flour together with your fingertips, bringing in the ground almonds until the mixture is the texture of chunky breadcrumbs. Dump the now flour into a bowl. And lucky had left out half of the cookies l on the counter so not all were lost. 2-3 stalks rhubarb (about 1 1/2 cups chopped) Preheat oven to 350. OH fuck... the cookies! 1 cup Oats. There might be cookies in there! Using oats and almonds in the crumble topping. Golden brown and baked all nice. Oats: I used old fashioned oats. Next up. Chop the strawberries. Crumble topping: 1 cup All-purpose flour. and bake for 17-22 minutes (rotate after 12)  or until a nice golden brown on top and bottom. 1. Add oats to a food processor and blend until the oats turn into flour, which will take about 2 minutes. I really liked the taste of the almonds and the oats together and thought they would add a lovely texture to a rhubarb crumble. The flavours of a rhubarb crumble in the form of a lovely moist muffin. Sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes. So now you eat yourself a cookie. Lower the heat again. Chop the rhubarb stalks into small pieces that are roughly the same size as chocolate chip. Place them into the oven for  17-22 minutes to bake. The oatmeal crumb topping is where I played around a bit. 1/4 tsp Salt. Or two. Dump the now flour into a bowl. Add almonds to the food processor and pulse for 2-3 minutes until the almonds turn into fine meal. Wash and trim the ends from the (or make you violently ill). Grease a 6-cup ovenproof dish. Top generous helpings of crumble topping over the roasted fruits, and bake for another 15 minutes, until the crumble is dark, crunchy and toasty. Some chunks can be a little bit bigger, but you don't want the piece too big or else you will end up with soggy cookies. Sprinkle this mixture over the fruit and bake for 30-45 … Ingredients 400g Rhubarb 400g Strawberries1/2 cup Brown sugar1 1/2 tbsp Cornstarch Crumble topping: 1 cup All-purpose flour1 cup Oats 1 1/2 cup Sugar 1/4 tsp Salt1/2 cup Butter1/2 cup Almonds (chopped) Watch the video so right there is a good enough excuse to make them. Return the pan to the oven to continue to bake for 10-15 minutes more. But don't let that good stuff fool you. Pretty pink fruit ripples through this light sponge cake with crunchy crumble topping - a spin on classic comfort baking, A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple, This has a lovely crunchy topping that tastes like flapjack, perfect comfort food, Individual fruity puddings with a twist - try mixing chopped nuts with your crumble topping for extra crunch, Use up a glut of rhubarb and apples for this simple crumble. Dump the now flour into a bowl. I was debating if I should go classic and make a pie, or maybe savory and make a rhubarb tomato soup (going to make that soup later), or maybe just a big batch of jam to stick on and in everything.. Then I remembered  that I had a cookie dream last fall, a dream that I had made almond rhubarb cookie. Next up are the almonds. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Serve warm or at room temperature with ice cream, whipped cream, whipped dessert … Add almonds to the food processor and pulse for 2-3 minutes until the almonds turn into fine meal. Use ground almonds instead of flour for a nice nutty flavor, or to make it gluten free. I pulled them out just in time to see that I had completely burnt the bottoms. Ingredients: FOR THE FRUIT: 2 cups rhubarb, cut into 3/4″ pieces 2 cups strawberries, hulled and cut into 3/4″ pieces 1/4 cup granulated sugar 3/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 tablespoon cornstarch pinch of salt FOR THE TOPPING: 3/4 cup + 1 tablespoon (75 grams) certified gluten-free oat flour* 1 1/4 cups Add in the oat and almond flours, cinnamon, salt, and baking soda and mix until la dough forms. Divide the rhubarb evenly into the 2 ramekins. Scoop topping onto partially-baked rhubarb mix (after the first 15 minutes in the oven), and bake entire extravaganza for another 30 to 60 minutes. Since strawberries and rhubarb go so well together in jams and pies, I decided to try in a crumble. Just fresh blueberries tossed in lemon juice and almond extract to enhance the flavors. (cold jam is preferred). Cook the fruit with the honey, water and lemon juice until it is soft but not mushy. Chop the rhubarb into ½-inch pieces. I love how quick crumbles can be thrown together and baked, so I often enjoy this for breakfast :) It makes four small servings or 2-3 larger servings. Taste and check for sweetness, sprinkling with a little extra sugar if needed. Mix almond flour, oat flour, coconut sugar, baking powder, baking soda, and salt in a large bowl. 9 cups rhubarb Crust: 2 1/4 cups quick-cooking rolled oats (not instant) 1 cup all-purpose flour, unbleached 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 1/8 teaspoon cinnamon 1 dash salt 1 cup cold unsalted butter, cubed 4 1/2 tablespoons sliced almonds The mr came home and ate the bowl of crumble and was happy as a clam. 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