"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cafe's Bumbleberry Crisp Recipe

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This recipe for Cafe's Bumbleberry Crisp, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Phyllis Perry Colbert
Added: Monday, July 14, 2008


Make Topping -- place dry ingredients in a bowl.

1 tsp cinnamon
3/4 c (4oz) coarsely chopped roasted pecans
1 1/2 c quick-cooking oats
3/4 c all-purpose flour
1/2 tsp salt

Stir in:
3/4 c soft melted butter

Set aside and make fruit filling next -- place in large bowl.

2 c rhubarb cleaned and sliced 1/2 inch thick
4 c golden delicious apples, peeled and sliced 1/2 inch thick
2 c blueberries, stemmed and cleaned
2 c strawberries, stemmed and sliced thick
2 c raspberries
2 tbsp lemon juice, sprinkled on top

Mix together separately:
2 c sugar
2/3 c all-purpose flour

Preheat oven to 350.
Sprinkle sugar and flour mixture over fruit mixture and gently mix in. Place fruit mixture in a 9-inch by 13-inch baking dish. Evenly spread topping over fruit. Bake in a 350 oven until topping is golden brown and fruit is bubbling, about 45 to 50 minutes.

Number Of Servings:
Number Of Servings:
Makes 8 servings.




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