This recipe is a family favorite. My mother-in-law would make this for us during the summers that we lived with them. Instead of using blackberries she would use rhubarb. It was the most heavenly dessert I had ever had. The best thing about this recipe is you can substitute the rhubarb for a variety of different fruit. I usually just use whatever happens to be in season at the time. Right now it's blackberry season, so blackberry crisp it is!
Grandma Bridge's Rhubarb (or whatever fruit) Crisp
2 cups flour
2 cups brown sugar
1 cup melted butter
1 1/2 cup oatmeal
2 teaspoons cinnamon
Mix ingredients together in a large bowl.
Press 1/2 of mixture into a 9x13 pan.
Add 4 cups chopped rhubarb, or fruit over the base.
Top with rest of crumbs.
Bake at 350 degrees for 45-60 minutes.
Serve with vanilla ice cream on top.
Great with cherries, peaches, raspberries, or any kind of berry.
No comments:
Post a Comment