Rhubarb Elderberry Crisp
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 10 servings.
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
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1 cup all-purpose flour
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3/4 cup quick-cooking oats
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1-1/2 cups sugar, divided
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1 teaspoon ground cinnamon
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1/2 cup cold butter
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3 cups diced fresh rhubarb or frozen rhubarb
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2 cups elderberries or blackberries
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2 tablespoons cornstarch
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1 cup water
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1 teaspoon vanilla extract
Directions
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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.
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2.
Press remaining crumb mixture into an ungreased 11x7-in. baking dish. Top with rhubarb and berries.
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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.
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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.
Nutrition Facts
3/4 cup: 302 calories, 10g fat (6g saturated fat), 25mg cholesterol, 97mg sodium, 52g carbohydrate (34g sugars, 4g fiber), 3g protein.
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