Rhubarb Apple Oat Breakfast Crisp (in a Skillet!)

September 1, 2015 by 15 Comments

Rhubarb Apple Oat Breakfast Crisp | Once Upon a Recipe

Well, hello September!

There is a definite hint of Fall in the air these days. The temperatures have been cooler, at least in the mornings and evenings, and on more than one occasion I have found myself turning on the heat in my car during my drive to work. I’m feeling an eagerness to pull out my boots and scarves and warm sweaters, and to start baking with pumpkin. Coffee shops are welcoming back the ever-popular pumpkin spice latte, and even though I don’t drink the things (fake pumpkin flavour ain’t my thing), the fact that they’re available again excites me. I’m weird, and I know it. Fall is my favourite time of year, and the thought of its imminent arrival gives me a little thrill each time I think about it. I don’t know what it is about this season that makes me feel all the feels – I mean, the beautiful colours of the changing leaves speak for themselves – but there’s something more that I can’t quite put into words.

Rhubarb Apple Oat Breakfast Crisp | Once Upon a Recipe

Despite my eagerness to bake everything pumpkin, right now I’m trying to use up the last of my summer favourites. I am lucky to know several people who were able to provide me with a steady supply of rhubarb all season long. At one point, I couldn’t keep up with the supply, and froze a big bag of the stuff for rainy day baking. As I was taking inventory of my freezer’s contents this past weekend, I came across that bag and decided that I’d better put it to good use before it reached the typical freezerburnt fate of many things that find their way into my little icebox of doom.

Rhubarb Apple Oat Breakfast Crisp | Once Upon a Recipe

In search of inspiration, I flipped through a few of my cookbooks. With the steady availability of recipes and food inspiration on the Internet these days, I find myself spending less and less time with my cookbook collection – something I hope to change. With a little bit of help from Megan Gordon’s Whole-Grain Mornings, this crisp was born. I managed to use up my entire supply of rhubarb, and threw in a few apples from my neighbour’s tree that had fallen into my backyard for some added sweetness. Full disclosure: I maybe might have possibly jumped up and picked a few apples off of the tree, but only from the branches hanging directly above my backyard.

Consider this crisp as a delightful little merging of two seasons: the rhubarb of summer and the apples of late summer and fall. I find rhubarb a little bit too tart to be used by itself in crisps and crumbles, and I didn’t want to have to add a boatload of sugar, so the apples were the perfect compromise. And while not entirely guilt-free, I do feel that this crisp boasts enough healthful ingredients to justify eating for breakfast, as I have for the past couple of days.

Oh, and I baked this in a cast iron skillet because I just love using my cast iron skillet. I’m a rustic gal, what can I say? You can certainly use a large baking dish (11 by 7-inch), if you prefer. Enjoy!

Rhubarb Apple Oat Breakfast Crisp | Once Upon a Recipe

Rhubarb Apple Oat Breakfast Crisp (in a skillet!)

Adapted from Whole-Grain Mornings. This recipe can easily be made gluten-free, as long as you make sure to use certified gluten-free oats. The almond meal adds a lovely extra bite to the crisp topping. I think if I make this again, I will add a little bit more cinnamon, so if you’re a fan like me, feel free to add an extra 1/4 teaspoon. Serve warm with ice cream for dessert, or with a splash of milk for breakfast. Serves 6 to 8. 

For the topping:

1 cup sliced raw almonds

2/3 cups rolled oats

1 1/2 tsp. baking powder

1/4 tsp. baking soda

2 TBSP. brown sugar

1/2 tsp. cinnamon

Pinch of salt

4 TBSP. cold unsalted butter

3 TBSP. buttermilk

For the filling:

4 cups chopped rhubarb

2 cups apples, peeled and cubed

1/2 cup coconut (or white) sugar

Juice from half a lemon

2 TBSP. cornstarch

Preheat the oven to 375°F. If using a baking dish, butter or spray with non-stick spray. If using a cast iron skillet, skip that step.

For the topping: Put the almonds in a food processor or high-speed blender, and pulse or blend for about 30 seconds, or until you have a medium-fine almond meal. Add the oats, baking powder, baking soda, brown sugar, cinnamon, and salt, and pulse or blend for a few more seconds, until combined. Add the butter and pulse/blend until the mixture resembles a coarse meal, about 30 seconds. Slowly add the buttermilk, and pulse/blend until the dough has come together.

For the filling: Mix together the rhubarb, apples, sugar, lemon juice, and cornstarch in a medium bowl. Scoop the mixture into the baking dish/cast iron skillet.

Pile/spread the topping over the fruit in an even layer. Bake for about 35-40 minutes, or until the top is golden brown and the juices are bubbling. Remove from oven and allow to cool a little before serving. Not too much though – I think this crisp tastes best when it’s still a little bit warm.

Rhubarb Apple Oat Breakfast Crisp | Once Upon a Recipe

Filed Under: Breakfast, Sweet Treats Tagged With: , , , , ,

Guest Post: Kristy @ Gastronomical Sovereignty | Rough & Rustic Stuffing

December 10, 2012 by 4 Comments

Hi friends! Special treat for you today – Kristy from Gastronomical Sovereignty is here to share a festive recipe. Kristy is one of my favorites. Check out more of her blog after this post and you’ll see why. Bonus: She’s a fellow Canadian. Cheers to that!

Good morning Amanda’s darling readers!

Anyone who knows me knows I love me some Christmas. The tree, the music, the presents, company, that glowing feeling that starts deep in your stomach and radiates through your every pore – that could be the wine. But still, I love me some Christmas! And best of all, at this time of year, I love a good, filling, rough & rustic stuffing.

from above christmas stuffing

There are lots of things you can stuff right now. Stockings. Packages. Feather down pillows. Your face. Random body parts that will remain un-named because not everyone appreciates me talking about vaginas on their blogs. Oops. Sorry Amanda! I said vagina. Oh no.
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But most importantly – at least while we’re in the presence of family – birds! This year it’s just me and the boyfriend so we aren’t roasting a full turkey. Instead we’re thinking about just 2 breasts. Turkey breasts. What’s wrong with me?
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You could stuff this stuffing inside a bird if you like but this recipe was simply baked in the oven all by itself. Is it still called stuffing if it isn’t stuffing something? Hm.
This was also less goopy than most stuffings I’ve had. You could add another 1 – 2 cups of liquid if you like your stuffing heavier but this is a nice light-feeling alternative to everything else we eat at Christmas dinner but still loaded with flavor to-boot! Boots are another thing you can stuff. With socks. Or presents. Or….
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Rough & Rustic Stuffing

(printable recipe) – Serves 6.

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Ingredients:
1 loaf of sourdough bread, roughly chopped into 1” pieces
1 cup onion, diced
1 cup carrot, skin on & diced
1 cup celery, sliced
1 cup mushrooms, sliced
2 cups apple, skin on, cored & diced
2 cups chicken, beef, or veggie stock
1 lb. chorizo sausage (approx. 3 large links), removed from casings
Handful of fresh parsley, roughly chopped
Handful of fresh sage, roughly chopped
2 TBSP. butter
2 pastured eggs, lightly beaten
Coarse sea salt & fresh cracked black pepper
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What to Do:
Pre-heat your oven to 300°F. Place chopped bread on a couple of baking sheets. Place in oven and toast until golden, approx 30 minutes. Remove from heat and set aside.Turn the heat up to 350°F and grease a casserole dish with Tbsp of butter and/or non-stick spray. Set aside.Place a large pan over medium heat with 1 TBSP. of butter. Once hot, add the sausage and break up into small pieces. Cook until almost all the pink is gone, stirring often.
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Add the onion, celery, carrot, mushroom and a good helping of salt and pepper. Allow for the veggies to soften, stirring regularly, until just barely fork tender, approx 10 minutes.
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Pour in the apples, stock and herbs. Bring to just a boil, scraping any bits off the bottom of the pan. Mmm flavor! Remove from heat.
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Toss the bread into the casserole dish and pour eggs over top. Mix well. Add the sausage/veggie/stock mixture. Make sure everything is combined.
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Cover and place in oven. Bake for 45 minutes, remove the cover, and cook a further 10 minutes. Remove from the heat and allow to sit for 10 minutes.
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Eat.
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Buen provecho!
Kristy
Filed Under: Bread, Holidays, Sides Tagged With: , , , , , ,

Welcoming Fall | Whole Wheat Apple Cinnamon Scones

September 3, 2011 by 135 Comments
Fall is upon us here in my part of the world. The days are becoming shorter, the leaves have started to turn, and there is an unmistakable chill in the air. While I hate to bid adieu to Summer, I can’t help but look forward to the changing of the seasons. Fall is my favorite time of year, without question. Fall is a beautiful season, with its stunning reds, oranges and yellows. If only it lasted longer than ten minutes, and wasn’t followed by…*shudder*…Winter.
Several nights ago, I had a wonderful visit with some lovely ladies, one of which mentioned that Fall has always signaled the beginning of a new year for her. And for many people, especially those in school, Fall is the start of a new year. New classes, new teachers, new school supplies, and new clothes (always my favorite part growing up). I have been out of school for a few years now, so it’s been a while since September brought with it any feelings of newness or change. This year feels a bit different though. Maybe it’s because my life is very different than it was last Fall, or maybe it’s because I hope that my life will be very different next Fall. It might also have something to do with the fact that I had my tea leaves, tarot cards, and palm read a few months ago. Now, before you go laughing at me, I went for kicks. I’m not sure I actually even believe in psychic abilities. But it certainly made for an interesting experience. I didn’t take much of what the psychic said to me to heart, except that a recurring theme in my tarot cards was the number 9. His interpretation of my cards was that the ninth month (September) would bring some major (and good) changes into my life.
I’m not holding my breath. I’m not the kind of person who lives their life waiting for things to happen. I prefer to make things happen. But it’s comforting to know that I might have some additional positive energy on my side this month.
Fall also brings along delicious flavors. When I think of Fall, I smell cinnamon, nutmeg, and pumpkin pie. I see colorful squash and cute little gourds. I taste warm soups and stews. I feel a cup of hot apple cider between my hands. I get a strong urge to walk through a corn maze and jump into a pile of just-raked leaves. I love what this season does to my senses.
This photo was taken last Fall in Central Park in New York. It was the end of October, and the colors were finally starting to change. The trees in the park were so beautiful, and we spent such a wonderful afternoon there. Such great memories that I will hold dear forever. I won’t be making it back to NY this Fall, but I hope to get there one more time before my BFF and her husband return home next Spring. I did make a promise after all.
This weekend marks the last few days of my summer vacation – the two weeks I took off from work. My “stay-cation” as I called it. I’ve spent most of my days out in the sunshine, reading good books, taking Miss Bella on long walks or to the dog park, enjoying visits with friends, and soaking up the warmth of Summer. But the last few days were cool, grey, and drizzly. So, yesterday morning I decided to bake, and I wanted something that would smell and taste like Fall. Enter these tempting little scones. I could barely wait for them to cool enough to eat after they came out of the oven – they smelled so enticing with their notes of cinnamon and nutmeg. I scarfed down the first scone, and properly enjoyed the second. I barely restrained myself from having a third.

Summer is taunting us again, with warm temperatures expected this long weekend. Mother Nature is a bit bipolar, at least here in Alberta. But I’m not complaining – I can be patient for Fall, especially if it means a few more hot sunny days. Regardless…whether you love Fall or hate it, I can guarantee that you will enjoy these scones. And they’re made with whole wheat flour, so they’re practically a health food.

Whole Wheat Apple Cinnamon Scones (adapted from Cooking Light magazine, Nov. 2006)

1 cup plus 2 TBSP. all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
Pinch of salt
Dash of ground nutmeg
1/4 cup cold butter, cut into small pieces
1 medium Granny Smith apple, grated (about 1 cup)
1/2 cup buttermilk
1 tsp. vanilla
Topping:
2 TBSP. buttermilk
1 TBSP. sugar
1/2 tsp. cinnamon

Preheat your oven to 425°F. In a large bowl, combine the flours, 1/4 cup sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. Whisk together until well mixed. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add the apple, 1/2 cup buttermilk, and vanilla, stirring just until moist (dough will be sticky).

Turn the dough out onto a lightly floured surface, and knead lightly with floured hands. Shape the dough into a circle about 1 1/2 inches thick. Cut into 8 wedges. Place on a lined or greased cookie sheet. Brush the tops of the wedges with 2 TBSP. buttermilk. Combine the remaining sugar and cinnamon together, and sprinkle evenly overtop of each wedge. Bake for 15-17 minutes or until golden. Serve warm.
Filed Under: Bread, Breakfast, Fruit Tagged With: , , , ,

A Match Made In Heaven | Baked Apple and Brie in Puff Pastry

July 15, 2011 by 26 Comments

Holla friends.

Just a quick little ditty for you, I’m off to a family reunion this weekend. In a wee little hall, in a fairly little town.

After I finish making 6 dozen of these. My kitchen is a mess of flour, butter, and cinnamon. I have brown sugar on the bottoms of my feet. It’s delightful.

Speaking of cinnamon and delightful things, check this out.

I came across this recipe on Annie’s Eats a few months ago. Annie calls it Baked Brie en Croûte with Apple Compote. I’m calling it Baked Apple and Brie in Puff Pastry. I’m keeping it simple. I’m a simple girl.

But whatever you call it, the combination of apples, sugar, brie, and puff pastry is delicious. Total party in your mouth. I added a little cinnamon for some extra dimension. It works.

This is an appetizer, to be served with crackers and of course, wine. However, I could honestly eat this for dessert. Or as a meal. It is just so good.

Good good good.

Take it to a party and I guarantee everyone will love it. The peeps at the party I took this to sure did.

Now, if you’ll excuse me, I have some family reunioning and wine drinking to do. Ciao!

Baked Apple and Brie in Puff Pastry (slightly adapted from Annie’s Eats)

1 TBSP. butter

3 golden delicious apples, peeled, cored, and diced small

1/4 cup white sugar

1/2 tsp. cinnamon

A pinch of nutmeg

1 pkg. puff pastry (round or square), rolled to 1/4-inch thickness

1 round of brie (6-8 oz.)

1 egg beaten with 1 TBSP. water

Crackers of your choice, for serving

In a medium saucepan, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally for about about 5-7 minutes. Add in the sugar, cinnamon, and nutmeg. Mix well and continue to cook, stirring occasionally, until most of the liquid has evaporated, about 12-15 more minutes. Remove from the heat and let the mixture cool to room temperature.

Preheat the oven to 375˚F. Prepare a baking sheet (or pie plate, like me) by coating it lightly with cooking spray, or lining it with parchment paper or a silicone baking mat. Transfer the puff pastry to the prepared baking pan. Cut the brie in half horizontally to create two thinner rounds. Place the bottom half of the brie in the center of the puff pastry. Top with about half of the apple mixture. Place the other round of the cheese over top, covering with the remaining apple mixture. Bring the puff pastry up around the edges of the brie-apple tower. Fold and pinch the edges in the centre to hold everything together. Brush the surface of the puff pastry lightly with the egg wash. Bake for about 40-45 minutes, or until the puff pastry is golden brown, crisp, and bubbling with goodness. Your kitchen will smell amazing. Remove from the oven and allow it to cool for about 10 minutes before serving. Eat!

Filed Under: Appetizers, Fruit, Holidays Tagged With: , , , ,