Humbleberry Crisp Recipe

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Humbleberry Crisp Ingredients

4 apples, peeled, cored and
1 cut into chunks (2lb/1kg)
1 lb (500g) rhubarb
1 cup (250ml) blueberries or
1 blackberries
1 cup (250ml) raspberries

TOPPING

1 cup (250ml) all-purpose flour
1 cup (250ml) brown sugar
1 tsp (5ml) cinnamon
1/2 cup (125ml) butter
3/4 cup (190ml) rolled oats

A Recipe for
Humbleberry Crisp

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Humbleberry Crisp Recipe
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Humbleberry Crisp from the recipe cookbook of Recipes-to-go (Dessert)

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Humbleberry Crisp recipe - a tasty recipe for you to add to your collection!
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Watermelon --it's a good fruit. You eat, you drink, you wash your face.
Enrico Caruso

Humbleberry Crisp

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

Humbleberry Crisp Directions

Combine apples, rhubarb and berries. Spoon into buttered, 3L baking
dish. In medium bowl, combine flour, sugar and cinnamon. Cut in
butter until mixture resembles coarse crumbs. Stir in rolled oats.
Sprinkle over fruit. Bake crisp in preheated 350f oven 50 to 60
minutes or until fruit is tender. Source: The Toronto Star Newspaper.

Serves: 8

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