Tuesday, June 21, 2016

Great Lakes Crisp

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. 

IMG_3637

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

IMG_3649

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. 

IMG_3631

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

IMG_3632

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. 

IMG_3633

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

IMG_3636

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

IMG_3650

No comments:

Post a Comment

Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.