Recipe adapted from Karen King, 21 Acres Culinary Education Team Assistant
Preheat the oven to 350F
1 ¾ quarts seasonal fruit such as mixed berries, rhubarb, stone fruits (feel free to special order fruits from our Farm Market if you’ll be making a larger batch!)
½ – 1 cup sugar, depending on fruit sweetness (you’ll need more if you use more rhubarb!)
1-2 Tablespoons honey
1 ½ teaspoons Cinnamon
½ teaspoon Nutmeg
Pinch of Salt
3 Tablespoons arrowroot starch or oat flour. Thin with a small amount of water and stir in gradually.
1/2 cup sugar
1/2 cup honey, local and raw preferred, heated over medium heat to warm
1 ½ cups rolled oats, such as Nash’s from the 21 Acres Farm Market
1 cup Einkorn flour, from Blue Bird Grain Farm
½ teaspoon salt
½ cup butter, such as Cherry Valley Dairy, cut into small pieces (cut when cold)
Warm the summer fruits (berries, rhubarb, or stone fruits) in a pan over medium heat. When warm, but not boiling, remove from the heat and add sugar, honey, spices, salt. Stir until well mixed then TASTE! Add sugar and other spices to taste and TASTE again. When you are happy with the taste, add the thickener and stir in thoroughly until the mixture is smooth.
Butter a 9 x 13” pan. Pour the heated fruit mixture into the pan.
Over medium heat in a medium sauce pan, combine sugar, honey. Stir constantly until well combined and easy to pour. Remove from heat. In a small bowl, mix the rolled oats, flour, and salt. Cut in butter pieces thoroughly, using your hands or a pastry blender tool. Pour warm sugar, honey mixture over oat and flour mixture. Stir to combine. Sprinkle evenly over the top of the warm fruit in the prepared pan. Cover with foil and bake approximately 30 minutes at 350F. Remove foil and bake another 10 minutes until the crumbs are a bit golden in color. Cool to room temperature to allow the thickener to set.
Serve to a happy crowd!
Visit www.21acres.org to learn more about 21 Acres.