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Bumbleberry Crisp Recipe

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This recipe for Bumbleberry Crisp is from The Rehoboth United Reformed Church Cookbook , 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:  
3 apples peeled and chopped
1 cup strawberries, sliced
1 cup raspberries
1 cup blueberries
(alternatively use 3 cups of PC mixed berry blend fruit)
¼ cup plus 2 tbsp flour
4 tbsp. sugar
1 tsp. cinnamon
1 tsp. orange zest (optional-but tastes awesome)

Topping:
½ cup melted butter
¾ cup brown sugar
½ cup flour
1 cup rolled oats

Directions:
Directions:
In a 9 inch baking dish, stir fruits together. Sprinkle with flour, sugar, cinnamon, and zest (if using). In a medium bowl mix together brown sugar, flour, and oats. Pour melted butter over and mix with fork until crumbly.
Spread over fruit and pat down gently.

Bake at 350ºF for 35-40 minutes until golden brown and fruit is bubbling on the sides. (place a piece of aluminum foil over the top if you feel the fruit still needs to cook but the topping is brown enough)

Personal Notes:
Personal Notes:
This recipe can be doubled and used in a 9x13 or larger pan.
Make Gluten free by using a Gluten free flour blend (President's Choice is good) and certified Gluten free oats.

 

 

 

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