Rumbleberry 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 CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
• Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
• Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).