Welcome to the spring-time limbo land. During the winter you don't expect much from the farmers market - maybe some hardy greens, some root veggies, and a bag of cold-stored apples. In the summer there is often a plethora of choice from stone fruits and berries, to delicate greens and thermophilic peppers and eggplants. Come autumn, we understand that the major production season is winding down. But spring, oh that is a tricky season. You sit, breath held in anticipation of the best and brightest, as it creeps into season. At the same time, weather is still widely variability, start dates for first harvest unpredictable, and leftover pickings from summer and fall still sitting patiently in the freezer or jarred under one's bed.
So that's where we are. A bag of frozen rhubarb, a jar of canned peaches, and one sad end-of-storage-season granny smith apple.
1 medium apple, chopped
1 cup peaches, cubed
1 cup rhubarb, chopped
2 tbs tapioca starch
1/3 cup turbinado sugar (or can sub agave or stevia to taste)
1 tbs cinnamon
1/2 tsp all-spice
1/4 tsp nutmeg
1 cup rolled oats
1/4 cup rice or other gf flour
1/2 cup walnuts, chopped
1/4 cup walnut oil
3 tbs agave nectar (or turbinado)
1. Toss together fruit, sugar, tapioca, and spices. Put into a casserole dish. Combine all crumble ingredients and then pile on top of the fruit.
2. Bake at 350F for 35-45 minutes, until top crispy and starting to brown and fruit bubbling.
3. Serve warm with, hmm, some non-dairy vanilla ice cream?