Tuesday, October 7, 2014

Raspberry Rhubarb Crisp

Looking for a quick dessert with company coming... so I made a quick perusal of my freezer and pantry.  I had some stuff I wanted to use up; frozen rhubarb and a half bag of frozen raspberries leftover from my Chocolate Raspberry Jam episode.

You could use any fresh or frozen fruit for this one, just substitute about 5-6 cups of something else that you have, or like.  I think it would be yummy to use mango and pineapple!

Serves 6

5-6 cups of raspberries and rhubarb, fresh or frozen
2 Tbsp corn starch
1 1/2 cups sugar

1/2 cup butter, cold and cut into small squares
2/3 cup flour
2/3 cup oatmeal
2/3 cup brown sugar
Pinch of salt

Preheat oven to 375 degrees.

Mix the fruit and any juices with cornstarch and sugar.  Mix well.  Add to small dishes, or to one 8x8 baking pan. Put it on a baking sheet (very important... see the bottom for why)

In a separate bowl, mix the oatmeal, flour, chunk of cold butter and brown sugar.  With a fork (or your hands) and mash the butter into the mixture creating lumps of the mixture.

It should look like this.  Don't worry if it looks dry.  It will be fine once it bakes.

Add a generous amount to the top of each dish.

Bake for 35-40 minutes at 375 degrees until the mixture looks hot and bubbly.  The topping may not look "crisp" at first, but will continue to cook and harden as the dessert cools.

Serve hot, warm or even cold with either ice cream, whip cream, or just plain.  Also good with plain Greek nonfat yogurt too.

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