Strawberry-Rhubarb-Blueberry & Pecan Crisp with Buttermilk and Mint

A lot of my dessert ambitions result in a simple fruit crisp. I’m marinating a chicken in buttermilk overnight and had a bit of buttermilk leftover. I kept thinking about rhubarb and buttermilk all day. Maybe buttermilk ice cream with rhubarb compote? Buttermilk-rhubarb cake? Buttermilk panna cotta with roasted rhubarb? The possibilities were endless, but my ingredients and time were limited. Instead, I made the dessert of least resistance. This crisp was tart, flavorful, fresh, not to sweet, perfectly simple and felt special with a simple drizzle of buttermilk and fresh mint.

Crisp topping

1 cup almond flour
1/4 cup coconut palm sugar
1/2 teaspoon sea salt
3/4 cup finely chopped pecans
6 tablespoons unsalted, cultured butter cut into 1/2 inch pieces

Filling

1/2 lb rhubarb, diced
1/2 lb strawberries, sliced
1 cup blueberries, fresh or frozen
1/4 cup coconut palm sugar
2 tablespoons arrowroot powder

Method

Heat oven to 350.

Stir the almond flour, sugar, salt, and chopped pecans together, then use your fingers to mix the butter in, crumbling and incorporating the butter and dry bits.

In a large baking dish or pie plate, mix the rhubarb, strawberries and blueberries together, sprinkle with the sugar and arrowroot powder.

Spoon the crisp topping on the fruit and bake for around 45-50 minutes or until bubbly and inviting.

Serve with buttermilk, yogurt, or ice cream and fresh mint.