SUMMER FRUIT CRISP
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Makes 5 To 8 servings
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
6 tablespoons butter, melted
2 cups whole blueberries or chopped rhubarb
1/4 cup chopped pecans
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
Vanilla ice cream (optional)
1. In medium bowl combine
flour, oats, brown sugar, cinnamon, and nutmeg. Add butter and
mix until moistened.
2. Press half of mixture in a
8 X 5 1/4-inch foil pan or an 8 X 1 1/2-inch round baking pan.
Place blueberries or rhubarb and pecans evenly over crumb mixture.
3. In small saucepan combine
sugar, cornstarch, and water. Cook over medium heat until slightly
thickened. Pour sauce over blueberries or rhubarb. Sprinkle with
remaining crumb mixture.
4. Place pan in center of cooking
grate. Cook 30 minutes or until fruit is bubbly and tender. Serve
warm or at room temperature. Top with ice cream, if desired.