CHAI CHOCOLATE CHIP COOKIES + our new favorite cookbook & a fun event!

One woman’s Vogue is another gals cook book – know what I mean? Between you & me, I never really got into fashion magazines. Truthfully, I enjoy Vogue & Vanity Fair more for the articles than anything else & while I absolutely appreciate the styling & editorial finesse, they never became a staple in my purchasing habits. But cookbooks are a different story entirely.

PS – Hey, CHICAGO! Scroll down to the bottom, I’ve got a special surprise for you!

chai chocolate chip cookies via lauren kelp

Give me a good cookbook & I will read it like an 11-year-old reading Harry Potter for the first time (or, fine, okay, also me every time I read it…I mean book 6 is just so freaking good!) A new cookbook is full of exciting possibilities – new recipes, yes, but also new stories, new ingredients to fall in love with, new ways to show your friends and family you love them, new ways to be thoughtful about your food & mindful of what you are putting into your body. In fact, I love cookbooks so much, I have given myself a strict monthly budget to indulge my little habit. December’s cookbook of the month is the latest from Nancy Silverton, Mozza at Home.

chai chocolate chip cookies via lauren kelp

If you don’t know Nancy, you should! She is the only chef to win both the Outstanding Pasty Chef & Outstanding Chef awards from the James Beard Foundation (i.e. big freaking deal). Mozza at Home is all about crowd-pleasing recipes for relaxed, family-style gatherings. Uhh, does that sound like anyone you might know?! She gives you the backstory on each recipe, where it came from, why it’s personally significant, and she tells the story of her time in Tuscany & you are tempted to put in your two-weeks notice & fly out to meet her. I just got the book yesterday but am already obsessed! I was so excited, I woke up this morning (yes, as in like 3 hours ago) and whipped up her Chai Chocolate Chip cookies & they are nothing short of magical. Enjoy with a cup of coffee or hot mint tea and you’ve just about died and gone to heaven. Grab the recipe below.

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • 1 cup pecans
  • 1¾ cup + 2 tablespoons cake flour (or unbleached all-purpose flour)
  • 1⅔ cup + 2 tablespoons bread flour (or unbleached all-purpose flour)
  • 2½ sticks of unsalted butter, at room temperature
  • 1¼ cup packed light brown sugar
  • 1 cup + 2 tablespoons granulated sugar
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground cardamom
  • 1½ teaspoons grated nutmeg
  • ½ teaspoon freshly ground pepper
  • 2 large eggs
  • 1 tablespoon + 1 teaspoon pure vanilla extract
  • 1¼ lb chocolate (60% - 70% cacao), chopped into ½ chunks
  1. Adjust an oven rack to the middle position & preheat the over to 325.
  2. Spread the pecans on a baking sheet and toast them in the over for 10-12 minutes, or until they are lightly browned and fragrant. Feel free to shake the pan & adjust half way through baking, so nuts brown evenly. Remove from the oven, set aside to cool, & turn off your oven. Once nuts are cooled, coarsely chop and set aside.
  3. Combine the cake & bread flour in a large box and stir to combine.
  4. In another large bowl, combine butter, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, cardamom, nutmeg, and pepper and mix until light in texture and color. Add in the eggs, one at a time, mixing thoroughly in between.
  5. Add the vanilla and mix. Reduce speed and add in the flour and mix until no flour is visible. Add in chocolate and stir to combine.
  6. Cover the dough & refrigerate for at least 1 hour (preferably over night)
  7. Adjust the oven rack so one is on the top third and one is on the bottom third and preheat to 350 & set up two cooling racks.
  8. Remove the dough from the fridge and roll into 1¾ ounce balls (smaller than a ping pong ball). Put 6 to 8 balls on each large baking sheet with at least 2 inches of space in between each ball of dough.
  9. Put one sheet on each rack in the oven and bake for 12-14 minutes, until light golden, but still soft. Switch baking sheet positions halfway through cooking time, so they bake evenly.
  10. Remove baking sheets from the oven and set on the cooling rack & let sit for 5 minutes.
  11. Repeat with the rest of the dough & enjoy!

chai chocolate chip cookies via lauren kelp

For all my CHICAGO friends, come meet me & Nancy at her book signing at the Macy’s State Street at noon on December 9th! I’ll be there from 12-1, so come introduce yourself & say ‘hi’ & I’ve got a special gift for you!

Looking for more fun holiday events? Check out this list of events happening at Macy’s this month!

chai chocolate chip cookies via lauren kelp

lauren buttonThis post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions are my own.

THE EASIEST PUMPKIN PIE RECIPE easy + delicious, what could be better?

pumpkin pie recipe via lauren kelp‘Tis the season for all things pumpkin, am I right? Pumpkin colored hues, pumpkin picking, pumpkin lattes, pumpkin errythang. Truthfully, I love this time of year so much that I don’t really mind being inundated with various pumpkin flavored things – in fact, I kind of like it! To get into the spirit of fall, we whipped up the most delicious pumpkin pie recipe I have ever made. If you have a favorite pie crust recipe you like to use, now is the time. If not, add a pie crust to your shopping list & no one will ever be the wiser. The secret to this pie is using International Delight Pumpkin Spice creamer. Kind of genius, right? It was my moms idea – so thanks, Jane!

Now pour yourself a cup of coffee, scroll down, and let’s get to baking!

pumpkin pie recipe via lauren kelp

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • Pastry dough or prepackaged pie crust
  • 15-oz can canned solid-pack pumpkin (about 2 cups)
  • 1 cup International Delight Pumpkin Spice Creamer
  • ½ cup whole milk
  • 2 large eggs
  • ¾ cup light brown sugar
  • Pinch of ground cloves
  • ¼ teaspoon salt
  1. If you have a pastry dough recipe you like, us that. If not, follow the directions of your store bought crust.
  2. Whisk together pumpkin, International Delight Pumpkin Spice creamer, milk, eggs, brown sugar, spices, and salt, then pour into shell.
  3. Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly.
  4. Serve cooled with whipped cream and a sprinkle of cinnamon or ginger!

pumpkin pie recipe via lauren kelpSo, what do you think? Crazy easy, right? The Pumpkin Pie creamer has a lot of great spices and flavors to it, but feel free to add in some cinnamon, ginger, or maybe even a dash of nutmeg. Go crazy – it’s your recipe! To check if your local store has the creamer, check here & for more great recipes check out ID’s Instagram! 

pumpkin pie recipe via lauren kelp

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.


the perfect summer cake - the mary ann cake with mascarpone and berries via lauren kelpHello, hello summertime warriors! While back to school sales are around every corner, August isn’t over yet and we’ve still got some summer baking to do! Head to your farmer’s market, or local grocer and grab all the berries you can find for this delicious Mary Ann cake. Blackberries, strawberries, raspberries, blueberries, heck, even cherries – bring ’em all to the party. In my opinion, you can never have too many berries for this cake.

For you Williams-Sonoma junkies out there (hey, I will gladly raise a hand), you might recognize this recipe from one of their catalogues many, many moons ago with the name sake after their Mary Ann cake pan. If you have no idea what I am talking about, this is a bitching cake that isn’t wildly difficult to make, tastes like a dream, and looks like you casually took a year off life to become a pastry chef.

Don’t get caught up if you don’t have the right pan, a spring pan works great. Besides that, put on some kitchen jams, pour yourself a glass of wine or some iced tea, and get to baking, baby! If you are looking for an excuse to try this puppy out, first day of school celebration cake, birthday cake, or even a  “hooray you made it to Wednesday” cake. See, it really is a cake for all occasions! Happy baking, babes xoxo LK
the perfect summer cake - the mary ann cake with mascarpone and berries via lauren kelp

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12 -16
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 16 Tbs. (2 sticks) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 2 cups mixed berries, such as blueberries, raspberries and sliced strawberries
  • 4 Tbs. granulated sugar
  • 6 oz. mascarpone cheese, at room temperature
  • ⅓ cup sour cream, at room temperature
  • ¼ tsp. vanilla extract
  • ½ cup chilled heavy cream, beaten to soft peaks
  • Confectioners' sugar for dusting (optional)
  1. Preheat an oven to 350°F & grease and flour a Mary Ann cake pan (if you don't have this kind of pan, a spring pan is perfect too).
  2. In a medium bowl, sift together the flour, baking powder and salt and set aside.
  3. In another bowl, beat the butter on medium speed until smooth and creamy (about 1 to 2 minutes). Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy (about 3 to 5 minutes).
  4. Scrape down the sides of the bowl & add the eggs in one at a time. Make sure to beat thoroughly after each egg is added. Beat in the vanilla.
  5. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
  6. Just before serving, prepare the topping: In a nonreactive bowl, combine the berries and 2 tablespoons of the granulated sugar and stir until well blended. Set aside. In a small bowl, using a rubber spatula, gently combine the mascarpone, sour cream, vanilla and the remaining 2 tablespoons granulated sugar. Fold in the whipped cream. Spoon the mascarpone mixture into the well of the cake, spreading it to the edges. Arrange the berries on top of the mascarpone mixture and dust the cake with confectioners’ sugar.

the perfect summer cake - the mary ann cake with mascarpone and berries via lauren kelp

Photography by Constance Higley & Baking by Brendon McCaskey. Recipe adapted from Williams-Sonoma


Hello, hello, my little party-throwers! How has your week been so far? Fabulous, I hope! So, we are always trying to work healthy substitutes into our meals in the Kelp house and recently, we’ve really been trying to become as plant-based as possible. Now, when you share your house with a meat-eater (I’ve been a vegetarian for about 10 years now), that can be a little difficult at times. But, that all changed once I started making these dairy-free pastry puffs!


Delicious and not wildly difficult to make, these little guys are perfect if you want to move away from dairy, or are looking for a lighter version of the original.


We’ve worked in some pro tips in the recipe, but the main thing to remember is to have fun. It sounds so cheesy, but it’s true! We aren’t solving the world’s problems with our pastry puffs, so don’t get stressed. It’s okay if the cream is a little lumpy (just whisk it!) or if there is some oil that separates from the dough (that’s normal). Enjoy!

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Cream Puffs
  • 4 large eggs plus 1 egg yolk
  • ½ cup grapeseed oil
  • 1 cup Silk Almond milk
  • 1 pinch kosher or sea salt
  • 1 cup all-purpose flour
Dairy Free Pastry Cream
  • 2 cups Silk Almond milk
  • ¼ teaspoon sea salt
  • 6 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  1. Preheat oven to 425 & line a baking sheets with parchment paper.
  2. In a liquid measuring cup, crack the eggs and set aside.
  3. In a medium sauce pan, combine the oil, almond milk and salt and bring just to a boil. While mixture is on the stove top, Once boiling, turn to low heat & stir in the flour all at once, stirring quickly with a wooden spoon. Stir until mixture forms a ball & continue cooking and stirring for 1 or 2 minutes. A little oil might separate from the ball, that is totally fine.
  4. Dump the dough into a bowl and beat for about 1 minute on medium speed. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Continue mixing until the dough is uniformly smooth, thick and shiny, about 3 – 5 minutes.
  5. Break off pieces of dough and roll into silver dollar sized balls & place on prepared baking sheet, spacing them about an inch apart.
  6. Bake for 20 minutes (or until lightly browned) and turn the oven off and leave the pastries in the oven for another 20 minutes to dry out
  7. Remove from oven and pierce the side of each puff with a small, sharp knife to let the steam escape. Let cool completely. Cut in half horizontally and fill with dairy free pastry cream.
Dairy Free Pastry Cream
  1. Combine the almond milk and salt in a large saucepan and bring to a boil.
  2. In a small bowl, beat the egg yolks with the sugar on medium high speed until the mixture is light yellow and thick, about 3 minutes. Turn the mixer to low and beat in the cornstarch and slowly add the hot almond milk to the egg mixture. Pour the mixture back into the sauce pan and cook over medium heat until thick and it just starts to come back up to a boil, stirring constantly with a spoon or whisk.
  3. Continue cooking for no more than 2 minutes. If your cream looks lumpy, just whisk it until smooth. Remove from heat and stir in the extracts.
  4. Strain into a clean bowl and cover with plastic wrap (making sure the plastic wrap touches the surface of the cream) and refrigerate until cold, about 2 – 3 hours.
  5. When filling the puffs, make sure to give the cream a good whisking beforehand

Sooo, what do you think? Ready to make your own batch of dairy free pastry puffs? There are tons of benefits of eating clean and working more plant-based recipes into your daily routine & while a dessert may not be the best example, it’s a tasty place to start!


I would love to hear your favorite plant-based meals! Have a favorite or looking to try something new, tell us!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

THE CASE FOR THE COOKING CLASS cook your way into heaven

LKChoppingBlock26Y’all! We had the opportunity to take a cooking class at The Chopping Block the other day & if you live in the Chicago area & haven’t done this yet – we highly recommend! While you can choose from a variety of courses based on different seasons & taste palates, we went with the hands-on Wine & Dine class & Oh – Em – Gee – it was spectacular & nothing short of a reminder of why food is our favorite.

LKChoppingBlock08Here’s a quick breakdown of the four-course meal we made from start to finish:

  • Bacon-Wrapped Asparagus with Tarragon Aioli (like, whaaat, homemade aioli!)
  • Roasted Chicken with Lemon, Garlic & Herbs 
  • Risotto with Sweet Peas & Parmesan
  • Rhubarb Cupcakes with Cream Cheese Frosting

We were blown away by all of the above, especially the aioli (made with zero mayo!) and the rhubarb cupcakes (um, yum). Have y’all ever eaten rhubarb by itself before? They are strong & sour but oh so good! The cream cheese frosting was sweet & divine & the cupcake itself turned out fluffy & heavenly – & it’s all because of Chef Erin Patsiopoulos. She taught us how to mix cake batter & determine cake doneness like a true pro and totally deserves a big shout out for that (Thank you Chef Erin!).

LKChoppingBlock25Here’s the recipe for all my fellow fruit-in-dessert lovers!

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1½ cups of all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature
  • ½ rhubarb, stalked trimmed & cut into ¼-inch cubes
Cream Cheese Frosting
  • 4 ounces of cream cheese, room temperature
  • ½ stick of unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste
  • 1 to 1½ cups powdered sugar
  1. Preheat oven to 350 & line a muffin tin with paper liners and set aside.
  2. In a medium-size bowl, mix together the flour, baking soda, baking powder, & salt. Measure the butter and sugar in a large bowl and beat with an electric mixer until light & fluffy (3-4 minutes). Add the eggs one at a time until well incorporated, scraping down the sides of the bowl as needed. Add in vanilla extract.
  3. On low speed, add the flour in two batches, alternating with the sour cream. Stir in the diced rhubarb.
  4. Fill the muffin tins ¾ full and bake for about 25 minutes (or until cake tester comes out clean). Set aside & let cool.
  5. While the cupcakes are cooling, use your electric mixer & beat the cream cheese, vanilla bean paste, and butter (from cream cheese frosting ingredient list) in a large bowl until smooth. Add in the powdered sugar and beat until fluffy & smooth.
  6. Once cupcakes are cooled, ice 'em & serve 'em up!

Chef Erin also got us more familiar with spring produce, cold-emulsion sauces (for the aioi – we used egg yolk + extra virgin olive oil!), determining meat doneness and working with arborio rice for the risotto!

LKChoppingBlock11All in all, the food was fantastic, the tips & tricks were superb, and Chef Erin was phenomenal. She taught us the tricks of the trade with enthusiasm & made the experience as memorable as it was delicious. The Chopping Block is truly your one-stop shop for learning new, sensational recipes and picking up uber-amazing, super useful kitchen supplies. We hope you explore their classes & have as much fun as we did!


Photography by Aimée Mazzenga


easy non-dairy, vegan chocolate ice cream with almond milk via Lauren KelpHappy almost weekend, party people! Are you doing anything fun to celebrate? My sweet sister is celebrating her birthday this weekend so it was only appropriate that I, the best big sister, come up with a special recipe to celebrate her with!
I have been trying to replace typically non-healthy foods with a healthier alternative & we are on a massive vegan ice cream kick right now. This ice cream only calls for 3 (THREE!) ingredients, is super easy, and tastes like a rich, double chocolate dream. Best part? It’s totally customizable. Want to add in some peanut butter? Great! How about chopped nuts? Perfect!
Just five minutes in the kitchen, a few hours in the freezer, and you’ve got yourself a healthy treat that you won’t even realize isn’t bad for you…it’s that good!
easy non-dairy, vegan chocolate ice cream with almond milk via Lauren Kelp

Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6 servings
With only 3 ingredients this healthy ice cream alternative is hard to beat!
  • 1 cup, Silk Almonmilk (I used Original, but Vanilla works too)
  • 2 frozen bananas
  • ⅔ cup of cocoa powder
  • Optional: ¾ cup of chocolate chips (to make it extra chocolatey)
  1. In a blender (or food processor), add in all your ingredients & blend until smooth.
  2. Scoop out into a freezer-safe container, cover and freeze until solid.
  3. Serve it up & enjoy!

easy non-dairy, vegan chocolate ice cream with almond milk via Lauren KelpSo, what do you think? It’s amazing how a few frozen bananas, some Silk Almondmilk, and a little bit of cocoa powder can quickly turn into the best dessert around. It’s absolutely perfect for weekends, dinner parties, or something to make on Sunday for throughout the week when your will power tends to slip.

We have a back-up supply on hand all the time & the flavor options are endless! Run to the store & whip up a batch and let us know what you think. Can’t wait to hear 🙂

easy non-dairy, vegan chocolate ice cream with almond milk via Lauren Kelp

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


Easy DIY dipped ice cream cone recipe via Lauren KelpHey, hey, it’s FRIDAY! Do y’all have fun summer plans? We are going to a 90s themed party tonight & you better believe I’ve been rocking out to some Brittany Spears, Backstreet Boys, & Christina Aguilera. It’s been glorious! But, never fear, I haven’t let me duties of prepping for National Ice Cream day fall by the wayside. We whipped up the most fun DIY dipped ice cream cones yesterday and they are nothing short of amazing.

Crush up some Chex Mix, pretzels, M&M’s, Oreo’s, sea salt flakes, or whatever else tickles your fancy & get ready for the easiest gourmet trick of your life. Seriously, this elevates ice cream to a whole new level & it’s way fun. Have some friends over, and make them quick before dinner, stick ’em in the freezer so afterwards you’ve got a custom cone! Talk about hostess with the mostess in under 5 minutes!
Easy DIY dipped ice cream cone recipe via Lauren Kelp

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Waffle Cones
  • Dark Chocolate (or milk chocolate or white chocolate, up to you)
  • Sprinkles
  • Chex Mix
  • Cookies
But You Can Also Use:
  • Caramel Corn
  • Sea Salt
  • Sprinkles with a fun shape
  • Pretzels (crushed)
  • Coconut Flakes
  • Really, whatever you want
  1. Melt your chocolate preference (we used dark chocolate) according to the package directions. PRO TIP: Melt the chocolate in a pan that allows for easy dipping.
  2. Flip your cone upside down & tilt the pan so more chocolate falls to one side, this allows for easy dipping access. Gently dip the cone in the melted chocolate a few times to get a nice thick layer.
  3. Once coated well, sprinkle the chocolate part with crushed up toppings. I held my cone over a bowl and spun the cone slowly as I sprinkled toppings with my other hand, going over it a few times to ensure a good covering.
  4. Carefully lay the cone on a parchment lined baking sheet and freeze until set & then have at it!

Easy DIY dipped ice cream cone recipe via Lauren Kelp

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ICED COFFEE & CHAI POPSICLES the easiest summer dessert

I recently bought a very inexpensive popsicle mold on a whim (truthfully, the line at the grocery store was moving very slowly and this was right by the register, so WHY NOT?!) and it was maybe the best decision I’ve made all season. This little plastic mold has been a hit at more dinner parties then some of our fancy schmancy desserts & I can totally see why. Popsicles are so easy to make & even more fun to eat, so why not have them all the time?!

We whipped up these iced coffee popsicles on a whim & enjoyed them so much, I’ve been playing with flavor combos ever since. Two that have emerged as winners are the Vanilla Ice Cream & Starbucks Iced Coffee combo and the Vanilla Ice Cream & Tazo Chai tea mixup. Both are delightfully light, slightly sweet, and beyond fun to make. For 15 minutes of prep, you have a slam dunk dessert in no time! Check it out & tell me what you think.

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 popsicles
Because what could be better then ice cream & iced coffee or tea?!
  • Iced Tazo Chai Tea
  • Starbucks Iced Coffee
  • Pint of vanilla ice cream
  1. Boil hot water & steep a few bags of Tazo Chai tea for 5-10 minutes. Let sit out or put in refrigerator until cold.
  2. Add a small scoop of vanilla ice cream to the bottom of your popsicle molds. If you prefer chocolate ice cream, you can do that as well - have fun with the flavors!
  3. Pour cold Starbucks Iced Coffee into half of the molds, leaving a little bit of room at the top for your stick to fit in. Do the same with your chilled Tazo Chair tea & put in freezer until ready (about 25-30 minutes)
  4. Add caramel, chocolate sauce, or enjoy as is!

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5Summer is sweeter when crisps are involved! Take a peek at Elizabeth’s favorite summer-time dessert, the strawberry rhubarb crisp. This might be the excuse to have a backyard barbeque we were looking for! xoxo, LK

Elizabeth here, pals! Are your local farmers markets opening up yet?! They are very slowly starting to in Colorado and I love it! I love walking around sipping a soymilk latte in my boyfriend jeans and my dodgers baseball cap (I’m a SoCal girl at heart). I suddenly feel more like myself this time of year than any other. Rhubarb is always a plenty in the spring and makes for a great after barbecue dessert!

I love strawberry rhubarb pie just like the next person but it does get a little juicy in pie. That’s why I love turning it into a super easy crisp! Takes less than twenty minutes to whip together and you can bake it while you’re eating dinner. I don’t know what it is about crisps but whenever I make them they are GONE in minutes. Talk about crowd pleaser? Enjoy!

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 Cast Iron
  • 4 Cups of sliced strawberries
  • 4 Cups of sliced rhubarb (1/2 inch pieces)
  • ¾ Cup of brown sugar
  • 1 Teaspoon of corn starch
  • 1 Cup of all purpose flour
  • ¾ Cup of rolled oats
  • ⅓ Cup of brown sugar
  • ⅓ Cup of white granulated sugar
  • ½ Cup (1 Stick) of melted butter
  • 1 Teaspoon of cinnamon
  • ¼ Teaspoon of kosher salt
  1. Preheat oven to 375 degrees Fahrenheit
  2. Grease a 10-inch cast iron skillet and set aside
  3. In a large mixing bowl combine strawberries, rhubarb, brown sugar, and cornstarch. Mix well for at least a minute or so releasing some of the fruit juices. Let the fruit sit and macerate for 5-10 minutes.
  4. Combine flour, oats, brown + white sugars, cinnamon and kosher salt in a large mixing bowl. Pour in melted butter in three separate amounts, mixing after each one. Incorporate the butter with your fingers to make a crumbly consistency. You don't want the topping to be creamy!
  5. Give fruit mixture one last stir and pour into your greased skillet. Evenly distribute your crisp topping on top of the fruit. Bake at 375 degrees for 30 minutes
  6. Serve warm and with vanilla ice cream!


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