Great Lakes Crisp

Great Lakes Crisp

Julia   

There is a little spot off the highway in north woods of the Frozen Tundra that makes the best pies.  Of course, they use nuts, so I’ve never been able to eat one, but Frog Prince tells me they are the best.  Inspired by their menu, I decided to come home and make myself a Great Lakes Crisp using their medley of rhubarb, strawberries, raspberries, blueberries, and apples. 

It was delightful!  A new summer favorite for when you want something off the beaten path. 

Great Lakes Crisp – Inspired by Betty’s Pies

Ingredients

• 1 medium, tart apple (e.g., Granny Smith)
• 1 C sliced rhubarb
• 3 C mixed berries (raspberries, blueberries, strawberries)
• 1/4 C sugar
• 2 T corn starch
• 3-4 T butter, softened
• 1/2 C brown sugar
• 1 C oats, old fashioned
• 1 tsp. cinnamon
• 1/3 C flour

Directions

Begin by mixing all the fruit in a large bowl.  You can use fresh or frozen berries, apples and rhubarb.  I used frozen because that is what I had on hand when I decided to make this!  You’ll want about 5 C of fruit. 

Stir in 1/4 C sugar and 2 T corn starch. 

In a second bowl, mix together 1/2 C brown sugar, 1 C oats and 1/3 C flour.  Stir in 1 tsp. cinnamon.  Cut in the 3-4 T softened butter with a fork until well combined. 

Arrange the fruit mixture in a lightly greased 9x13 pan.  Top with the oatmeal topping. 

Bake at 375 for 35-40 minutes, until bubbly and the topping is crisp. 

Cool for 30 minutes before serving, then add that ice cream and enjoy! 

Raspberry Rhubarb Crisp

Raspberry Rhubarb Crisp

Julia   

I have a delightful spring recipe for you today!  Our garden is a bit slow to get started this spring, but our rhubarb is ready to go. 

This dessert is delicious and I know that I have mentioned before my great love for raspberry and rhubarb.  For those of you a little hesitant, think about strawberry rhubarb and then imagine a better, more perfect match.   

Trust me. 

Once you try this combo, you’ll be hard pressed to go back to strawberry rhubarb. 

Raspberry Rhubarb Crisp

Ingredients

• 2 1/2 C chopped rhubarb
• 2 1/2 C raspberries (fresh or frozen)
• 1/3 C sugar (more, if you prefer sweeter dessert, up to 1/2 C)
• 1 tsp. lemon juice
• 1/4 C corn starch
• 1 C old fashioned oats
• 1/2 C whole wheat flour
• 1/2 C brown sugar
• 1/4 tsp. salt
• pinch of nutmeg
• 5 T butter, softened

Directions

Begin by combining the 2 1/2 C sliced rhubarb and 2 1/2 C raspberries in a large bowl. Toss the berry mixture in 1/3 C sugar and 1/4 C corn starch. 

Add in 1 tsp. lemon juice and stir well. 

In a second bowl, combine 1 C oats, 1/2 C brown sugar, 1/2 C whole wheat flour, 1/4 tsp. salt and a pinch of nutmeg.  Using a folk, cut in the softened butter until the topping mixture is crumbly. 

Lightly grease an 9x9 square baking dish and arrange the rhubarb raspberry mixture across the base of the baking dish.

Top with the oat mixture. 

Bake the crisp in an oven heated to 375 degrees for 35-40 minutes.  The topping will be lightly browned at this point and the fruit wonderfully cooked. 

Serve warm, with vanilla ice cream, if desired. 

Enjoy!