Double Crunch Bumbleberry Crisp Recipes

DOUBLE CRUNCH BUMBLEBERRY CRISP

Steps:

• Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan.
• In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
• Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
• Toss together fruit. Arrange over base. Pour sauce over top.
• Sprinkle with remaining flour mixture.
• Bake in a 350°F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.

BUMBLEBERRY CRISP

Steps:

• Preheat oven to 350°; butter a 13x9 inch baking dish.
• In a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
• Add in the sugar, tapioca, and cinnamon; toss until well blended.
• Spoon into prepared dish.
• To make the topping: in a medium bowl, combine the brown sugar and flour.
• Cut in the butter by hand, using your fingertips so that mixture is crumbly.
• Mix in rolled oats and almonds.
• Sprinkle topping over fruit mixture, spreading evenly.
• Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.

BUMBLEBERRY CRISP

Steps:

• In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
• Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.