|Lewis chowing down. |
The helmet was my boys' idea, to keep Lewis safe from injury.
1/2 cup brown sugar
5 Tbsp. all purpose flour
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/8 tsp. salt
3 cups frozen or fresh rhubarb, sliced
(Note: If the rhubarb is frozen you'll want to thaw it completely and drain in a colandar, but don't squeeze the liquid out of it.)
2 1/2 cups frozen or fresh peaches, sliced
2 cups frozen or fresh blackberries
Topping: - I double this topping because I like LOTS of yummy crunchiness on top! I'm giving
you the single batch version in case you like sparse topping or to play with the amounts yourself.
1/2 cup flour (I used white whole wheat)
1/2 cup old fashioned oats
1/2 cup packed brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
7-8 Tbsp. butter, cubed
Pre-heat oven to 350 degrees.
Combine all ingredients for filling in a large bowl and mix well.
Transfer to a 9X13 baking dish.
|Love all the vibrant color in this dish!|
In a separate bowl, combine the flour, oats, sugar, cinnamon & salt. Mix well.
Add in the cubed butter and mix with fork or fingers until the mixture is wet but still crumbles. (This is a thicker crumble on top).
Crumble topping over berry/peach/rhubarb mixture.
|This topping is so good I could eat it by itself!|
Bake at 350 for 40 minutes - or until top is golden and fruit mixture is bubbly.
Click here for printable recipe.