 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
Rhubarb and elderberries are quite abundant around these parts, so I combined the two in this wonderful crisp. It's been well received by our friends. Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup quick-cooking oats |
1-1/2 cups sugar, divided |
1 teaspoon ground cinnamon |
1/2 cup cold butter |
3 cups diced fresh rhubarb or frozen rhubarb |
2 cups elderberries or blackberries |
2 tablespoons cornstarch |
1 cup water |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the flour, oats, 1/2 cup sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Set aside half for topping.
2. Press remaining crumb mixture into an ungreased 11-in. x 7-in. baking dish. Top with rhubarb and berries.
3. In a small saucepan, combine cornstarch and remaining sugar. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla.
4. Pour over the fruit. Sprinkle with the reserved crumb mixture. Bake at 350° for 50-55 minutes or until golden brown. Serve warm or cold. Yield: 10 servings.
|
|