Double Crunch Bumbleberry Crisp Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Flour,
1 cup: Rolled oats,
3/4 cup: Brown sugar packed,
1/2 tsp: Cinnamon and nutmeg,
1/2 cup: Butter melted,
SAUCE
3/4 cup: Sugar,
2 tbsp: Cornstarch,
1 cup: Cold water,
1 tsp: Grated orange rind,
FILLING
1 1/2 cup: Chopped rhubarb,
1 cup: Slice strawberries,
1 cup: Slice apples,
1 cup: Blueberries,
Directions:
In bowl combine with flour, oats, brown sugar,cinnamon and nutmeg.
Stir in butter. Press half of the mixture over bottom of greased 9
in square cake pan. Sauce: In small saucepan combine sugar with
cornstarch and whisk in water and orange rind until smooth. Bring to
a boil and reduce heat to medium low and cook for 5 minutes more or
until thickened and clear whisking constantly. Filling: In bowl toss
together chopped rhubarb, strawberries, apples, and blueberries and
arrange over base. Pour sauce over top and sprinkle with remaining
flour mixture. Bake at 350 for 50 to 60 minutes or until fruit is
tender and topping is golden. Serve warm.
Source from luhu.jp
Stir in butter. Press half of the mixture over bottom of greased 9
in square cake pan. Sauce: In small saucepan combine sugar with
cornstarch and whisk in water and orange rind until smooth. Bring to
a boil and reduce heat to medium low and cook for 5 minutes more or
until thickened and clear whisking constantly. Filling: In bowl toss
together chopped rhubarb, strawberries, apples, and blueberries and
arrange over base. Pour sauce over top and sprinkle with remaining
flour mixture. Bake at 350 for 50 to 60 minutes or until fruit is
tender and topping is golden. Serve warm.
Source from luhu.jp
Tags
Desserts