Cast Iron Strawberry Rhubarb Crisp

Sweet, tart, bright red fruit bubbling up through cracks in a buttery, oaty crumble

topping. California Olive Ranch Avocado Blend helps the crumble crisp up just

right, creating a toasty flavor and the perfect texture to pair with a yielding, fruity

filling. Top this classic dessert with a scoop or two of vanilla ice cream and there’s

really nothing else that says Spring quite so well.

For Filling:

For Crisp:

3/4 cup all purpose flour
1/3 cup coconut sugar
4 teaspoons cane sugar
1 teaspoon cinnamon powder
1/2 cup rolled oats
1/4 teaspoon fine salt
6 tablespoons cold salted butter, cubed
3 tablespoons California Olive Ranch Avocado Blend Oil, plus more to grease skillet
1 teaspoon vanilla extract
Zest of 1/2 a lemon
2 tablespoons tapioca powder

Preheat oven to 350F
To a medium sized bowl, add in the filling ingredients of sliced strawberries, rhubarb and cane sugar. Stir gently then let sit while preparing the crisp.
To another medium sized bowl, add in the dry crisp ingredients of flour, coconut sugar, sugar, cinnamon, oats, salt and tapioca powder. Mix well.
Add in California Olive Ranch Avocado Blend, cold butter, vanilla extract and lemon zest. Use your hands to break the butter up and incorporate into flour until you have a crumbly texture and most butter has been broken down.
Lightly grease an 11 or 12 inch cast iron skillet with California Olive Ranch Avocado Blend Oil.
Scoop strawberry rhubarb filling into cast iron skillet and spread in an even layer.
Top filling with crumble mixture in an even layer and bake in preheated oven for 50 minutes, until filling is bubbling up and crumble topping has turned golden brown.
Remove crisp from oven and let cool for at least 15 minutes before serving. Serve with vanilla ice cream scoops if desired.