Betty, pandowdy, cobbler, grunt, slump, buckle...
Have a favorite baked fruit dessert? Mine is the crisp! Mmm…apple, cherry, blueberry, strawberry, peach! The possibilities are endless. I love this simple 1-dish dessert that is a cinch to pull together. It is amazing served slightly warm with a little scoop of vanilla ice cream…that starts to melt and mingle with the soft fruity juiciness…offset by the light tender crunch of the buttery brown sugared oatmeal topping…it just doesn't get any better! You probably have the topping ingredients on hand right now - just pick up some yummy fruit and you are good to go!
Easy as 1-2-3! Cut the fruit, Make the topping & Bake!
Strawberry, Blueberry, Rhubarb Crisp Recipe:
Prep time 15 minutes
Bake time 30-40 minutes
1 1/2 pounds strawberries, hulled and quartered
2 cups rhubarb, sliced 1/4"
1 pint blueberries
1/2 cup butter
1 1/3 cup light brown sugar
1 cup flour
1/4 teaspoon salt
1 cup "old-fashioned" oats
Preheat oven to 375 degrees. Combine fruit in 13" x 9" x 2" baking dish. In food processor pulse together: butter, brown sugar, flour and salt until combined and crumbly. Stir in oatmeal. Spread topping over fruit. Bake uncovered for 30-40 minutes or until the fruit is juicy and bubbly around the edges of the pan. Serve warm with vanilla ice cream if desired.
Note: You can use just about any "bake-able" fruit with this recipe. You should use about 8-9 cups of fruit. This recipe is also easily halved, just bake in a smaller baking dish - 2-quart baking dish or 8" x 8".
Thanks for spending some time in the cloud with me! I hope you enjoy the recipe! Tina ( :