Crisp

Originally a Rhubarb Crisp recipe from Grandma B. I have however fallen in love with this recipe used with various other fruits.


Preheat oven to 375


4 cups rhubarb cut to 1" length
1 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
Combine and put in pan. Pour 1/2 cup water over mix in pan.


1 cup flour
1/2 cup oats
1 cup brown sugar
1/2 cup melted butter
Mix with fork to make crumbly mixture. Sprinkle mixture over pan and bake 35 minutes or until rhubarb is tender.


Makes 1 8x8 pan.


We have also subbed in:
Prune Plums: 3L basket makes 2 pans. Cut into 8th's and place in pan. Sprinkle sugar over plums, then sprinkle second mixture. Bake the same as above.
Bartlett Pears: 3L basket makes 2 pans. Place in pan cut into bite sized pieces, sprinkle sugar, then second mixture. We topped it with ice cream topper caramel syrup. Bake the same as above.