I love easy, delicious desserts. Earlier this week I picked some rhubarb from my mom's garden. I had enough to make two crisps. One Strawberry Rhubarb Crisp and one Strawberry Blueberry Rhubarb Crisp. What I love about fruit crisps is that you don't need a recipe. You hardly need to measure anything. I split the rhubarb and strawberries between the two crisps and added about 1/2 cup of blueberries to the 2nd crisp. To each crisp I added 1 cup of Splenda, a teaspoon of vanilla, a tablespoon of cornstarch, and a few tablespoons of apple juice. I added a bit of cinnamon to the 1st crisp and a bit of lavender syrup to the blueberry crisp. For the topping I used oatmeal, all purpose flour, more Splenda, cinnamon, and melted butter. The topping needs to be moist enough that you can clump it together, like wet sand. Pour the fruit mixture into a casserole dish and cover with the crumble topping. Bake at 350F for 1 hour. Grant and I had our crisp with some delicious locally made vanilla ice cream. SO GOOD.
Happy Monday! I hope everyone has a great week!