Double Crunch Bumbleberry Crisp Recipes

Steps:

• Combine flour, oats, brown sugar, cinnamon, and nutmeg. Stir in butter. Press 1/2 of the mixture into a greased 9" square cake pan.
• In small saucepan combine sugar and cornstarch. Whisk in water and rind until smooth.
• Bring to boil, reduce heat to med-low and cook 5 min or until thickened and clear, whisking constantly.
• Toss together fruit. Arrange over base. Pour sauce over top.
• Sprinkle with remaining flour mixture.
• Bake in a 350°F oven 50-60 minutes or until fruit is tender and topping is golden. Serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
• Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
• Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

Steps:

• Preheat oven to 350°; butter a 13x9 inch baking dish.
• In a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
• Add in the sugar, tapioca, and cinnamon; toss until well blended.
• Spoon into prepared dish.
• To make the topping: in a medium bowl, combine the brown sugar and flour.
• Cut in the butter by hand, using your fingertips so that mixture is crumbly.
• Mix in rolled oats and almonds.
• Sprinkle topping over fruit mixture, spreading evenly.
• Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.

Steps:

• In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
• Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.