Friday, January 1, 2016

Blueberry, Raspberry and Rhubarb Crisp

One of my New Year's Desserts.

A healthy fruit dessert.
Make with fresh or frozen berries.

I used my garden rhubarb,
organic wild Gaspé blueberries,
and raspberries (frozen)

With Oats topping and baked in the Oven

Preheat Oven to 350 degrees
2 cups each of Blueberries,
 Raspberries and Rhubarb.
(This recipe is good with 6 cups of any fruit.)
 1/4 to 1/3 cup brown sugar
(Sometimes I used Maple Syrup instead of sugar).
The rind of a lemon or orange.
2 tbsp. corn starch to thicken the berries.
(Minut Tapioca can be used also to thicken)
Mix all ingredients above together in a large bowl.
I freeze my berries when in season
Fill individual ramekin dishes or
 put all together in a casserole dish.

For the topping:
~I use Ricardo's recipe~
1 1/4 cups Minute Oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup butter softened.
(Optional :1/2 cup pecans or walnuts finely chopped)

Whisk together oats, flour and sugar.
Stir in butter until well mixed.

 Spoon on top of fruit mixture in ramekin dishes..

Bake approx. 55 minutes to 1 hr.
 at 350 degrees.
Bake until topping is golden brown and
fruit is bubbling. 

Place ramekins on a cookie sheet to bake
to catch spills.

To view my blog on how to freeze blueberries click here

all pics are my sole original property...

Thanks for visiting my blog xo

Delicious with Ice Cream!!!

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