This recipe could be used for any fruit or combination of fruit and its really easy.
Crust:
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1 C (2 sticks) cold butter
Cut butter into flour mixture with a pastry blender. Once it is blended to a nice crumble add:
1 beaten egg (extra large or 2 small)
2 tsp. vanilla
Prepare a 9x13 pan with spray, press 2/3 of this mixture into the bottom of the pan and part way up the sides.
Prepare your fruit, this recipe calls for 4 C of fruit, I would use more depending on the smooshiness (is that a word?) of the fruit...apples cook down...so does rhubarb...that kind of smooshie...so you may want to add more.
I had some rhubarb and various kinds of fresh cherries, so I used them. I also used the zest and juice of 1 lemon and enough corn starch to cover the fruit and absorb the juice (2-3 Tbs.) - no additional sugar needed.
Mix this together and dump on the pressed down crust. Top with the remaining 1/3 crumbles and bake at 375 for 40-45 minutes - until crust is lightly brown and fruit is bubbling.
Before baking:
and after baking.
Like I said this is super easy and really good!
Look at the crust - I love corners!
Blessings from Ringle, Wisconsin.
Crust:
3 C flour
1 C sugar
1 tsp. baking powder
1/2 tsp. salt
1 C (2 sticks) cold butter
Cut butter into flour mixture with a pastry blender. Once it is blended to a nice crumble add:
1 beaten egg (extra large or 2 small)
2 tsp. vanilla
Prepare a 9x13 pan with spray, press 2/3 of this mixture into the bottom of the pan and part way up the sides.
Prepare your fruit, this recipe calls for 4 C of fruit, I would use more depending on the smooshiness (is that a word?) of the fruit...apples cook down...so does rhubarb...that kind of smooshie...so you may want to add more.
I had some rhubarb and various kinds of fresh cherries, so I used them. I also used the zest and juice of 1 lemon and enough corn starch to cover the fruit and absorb the juice (2-3 Tbs.) - no additional sugar needed.
Mix this together and dump on the pressed down crust. Top with the remaining 1/3 crumbles and bake at 375 for 40-45 minutes - until crust is lightly brown and fruit is bubbling.
Before baking:
and after baking.
Like I said this is super easy and really good!
Look at the crust - I love corners!
Blessings from Ringle, Wisconsin.
YUM! This looks good!
ReplyDeleteWhat a yummy dessert. Thanks for sharing the recipe! Janice
ReplyDeleteThat sounds really tasty! I really like rhubarb. Mum always used to make a crumble with it. Do the cherries make it really tart?
ReplyDeleteLooks delicious, wish I lived near enough to pop around for a slice.
ReplyDelete