Saturday, September 13, 2014

Rhubarb-Raspberry-Blueberry Crisp

Is your garden overflowing with rhubarb? Not mine. I don’t have a green thumb! However, lucky for us my mother-in-law does! She shared her rhubarb with us and I created this quick, easy and super delicious crisp!!! A great recipe for fall!

What you need:
6 cups chopped rhubarb
1 cup frozen raspberries
1 cup frozen blueberries
3 tbs evaporated cane juice (sugar)
For crisp:
2 cups rolled oats
½ cup ground almond meal (from raw almonds)
2 tbs ground flax seed
1 cup chopped pecans
½ cup brown sugar
pinch of salt
4 tbs non-dairy butter

What you do:
1.)   Preheat oven to 350 degrees.
2.)   Butter a 13x9 baking dish.
3.)   Mix fruit and 3 tbsp of sugar in a bowl. Pour into baking dish.
4.)   Mix all the crisp ingredients in a bowl and pour over the fruit.
5.)   Back for 45 minutes.
6.)   Serve with ice cream if you like, but it was delicious all by itself!!!


Adults: 2 thumbs up!
Kids: 4 thumbs up!

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