Berry Rhubarb Crisp - Ingredients - Sprouted Kitchen

May is the fullest month we have over here. About seven birthdays within both our immediate families (my own included), mothers day, memorial..it makes for a lot of holidays and celebrating. With celebrating, comes treats. And if ice cream reigns my dessert of choice, brownie or chocolate molten cake a la mode comes second and then it's a berry or stone fruit crumble/crisp...which is usually served with ice cream. I see a theme? I like lots of oats and preferably low on the sugar so I can top it with plain goat yogurt for a permissible breakfast, but the other lead eater in our house prefers his sweet. "Not a breakfast crumble please, like a real dessert kind" was the request, and this recipe here is some sort of compromise. Sweet, but not too sweet and heavy on the crumble. It has oats and almonds and rice flour in the topping and some sweet but tangy fruit beneath that buckles under the heat to soften in its own syrup. I used rice flour in the crumble portion as I was serving this at a dinner party with a few gluten intolerant people, but it makes for such a great texture, I'd use it regardless. It makes for a more delicate topping while still being crunchy from the oat shards and nuts. You would get more cookie-like chunks with all purpose flour so feel free to swap that in. Personal preference I suppose. Either way, happy May my friends.