Double-Crunch Bumbleberry Crisp
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 380380 cal |
| pro | 4 g4g pro |
| total fat | 13 g13g total fat |
| carb | 65 g65g carb |
Bumbleberry is a tumble of juicy fruit and makes a delicious contrast to this dessert's generous crisp layers under and over the fruit.
Ingredients
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1 cup rolled oats 1 cup rolled oats
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/2 tsp nutmeg 1/2 tsp nutmeg
- 1/2 cup butter , melted1/2 cup butter, melted
- Sauce
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 2 tbsp cornstarch 2 tbsp cornstarch
- 1 cup cold water 1 cup cold water
- 1 tsp grated orange rind 1 tsp grated orange rind
- Fillihg
- 1-1/2 cups chopped rhubarb 1-1/2 cups chopped rhubarb
- 1 cup sliced strawberries 1 cup sliced strawberries
- 1 cup sliced peeled apples 1 cup sliced peeled apples
- 1 cup blueberries 1 cup blueberries
Preparation
In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch (2.5 L) square cake pan.
Sauce: In small saucepan, combine sugar with cornstarch; whisk in water and orange rind until smooth. Bring to boil, reduce heat to medium-low and cook for 5 minutes or until thickened and clear, whisking constantly.
Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; arrange over base. Pour sauce over top; sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 50 to 60 minutes or until fruit is tender and topping is golden. Serve warm.
- Keywords : Dessert; Blueberries; Strawberries; Bake; Flour;
