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A Little Fruit with My Crisp (Ree Drummond) Recipe

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This recipe for A Little Fruit with My Crisp (Ree Drummond) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups sliced strawberries and raspberries (or other berry/fruit)
1/3 cup granulated sugar
1 heaping tablespoon cornstarch
1 teaspoon vanilla
Crisp:
1 1/2 sticks (12 tablespoons) salted butter, cut into small pieces, plus more for greasing the dish
2 cups all-purpose flour
2/3 cup oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pecans
Dash of kosher salt
Whipped Cream:
1 cup heavy cream
1 teaspoon granulated sugar
Directions:
Directions:
Preheat oven 350°. For the berry mixture: In a medium bowl, combine the berries, granulated sugar, cornstarch and vanilla. Stir and set aside.
For the crisp: Butter an 8” square baking dish. In large bowl (or food processor), combine butter pieces, flour, oats, sugars, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs. Press half of the crisp mixture into the prepared baking dish. Top with berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. All to sit for 10 minutes before serving.
For the whipped cream: Add cream and sugar to the bowl of a mixer and whip until soft peaks form.
Scoop out the crisp with a spoon and top with sweetened whipped cream.

 

 

 

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