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Mom's Fruit Crisp
6 apples and/or pears, peeled and sliced thinly
2 cups cooked rhubarb (as prepared below)
1 pint of blueberries
1 pint of strawberries
(if using frozen berries, thaw and drain off liquid; if using fresh berries simply slice)
To cook the rhubarb:
Wash the stalks and cut off the ends at the base. Cut into approx 1 inch pieces. Place in a heavy based saucepan and add enough water to cover. Cover the pan and cook over low heat for approximately 10 minutes, stirring occasionally to prevent sticking. You will know the rhubarb is done when it becomes mushy and rhubarb strings are apparent throughout the mixture. Remove from heat and allow to cool. Strain off excess liquid and stir in 1/4 cup of brown sugar.
To make the topping:
3/4 cup rolled oats
3/4 cup flour
3/4 cup brown sugar
1 tbsp cinnamon
1/2 cup (approximately) softened butter
Mix all together. Cut in butter until crumbly.
Mix all fruit together in 9 x 13 pan. Spread topping over top. Bake at 350F for 40 to 45 minutes until fruit is bubbly and topping is browned. Serve warm with cream or ice cream.
This recipe is a family favourite of our founder, Kathleen. Jill, Kathleen's Mom, is famous for it. We hope you enjoy it as much as her family does.