Humbleberry Crisp Recipe




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

 

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.

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Humbleberry Crisp

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.







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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