rhubarb-berry crisp
For deakat... an approximate recipe for the crisp I made on Thursday. Adapted from the Bon Appetit cookbook (again).
Filling:
Chopped rhubarb (enough to cover bottom of 13x9x2 inch pan)
Berries (about 2 pints, I used half blueberries and half frozen raspberries)
1 cup sugar
Topping:
1¼ cups rolled oats
1 cup brown sugar
¾ cup flour
1 tsp cinnamon
pinch salt
¾ cup butter
Mix filling and pour into greased pan. Mix topping ingrdients and sprinkle over filling. Bake at 375 F for an hour.
Filling:
Chopped rhubarb (enough to cover bottom of 13x9x2 inch pan)
Berries (about 2 pints, I used half blueberries and half frozen raspberries)
1 cup sugar
Topping:
1¼ cups rolled oats
1 cup brown sugar
¾ cup flour
1 tsp cinnamon
pinch salt
¾ cup butter
Mix filling and pour into greased pan. Mix topping ingrdients and sprinkle over filling. Bake at 375 F for an hour.