Monday, May 16, 2011

Rhubarb Crisp (or any fruit can be sustituted)

Rhubarb Crisp With Oat Crumble Crust

Rhubarb Mixture:

6 cups Rhubarb
1/3 cup Brown sugar
2 TBSP Flour
1/2 TSP Cinnamon

To Make Crisp: Place prepared Fruit in a 2-quart baking dish. Combine sugar, flour and cinnamon. Add to rhubarb and toss to coat.

Oat Crust:

1/2 cup Butter, softened
1/2 cup Brown sugar
1/2 cup Flour
2/3 cups Rolled Oats

To Make Crust: Mix crust ingredients with a pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350F for 45 minutes, until crisp is bubbling. Serves 8. (I usually double this recipe when I make it!!:o)

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