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Thursday, January 27, 2011

Mulberry Crisp from the PigPen Tree


4 Cups of Mulberries

2 cups flour
2 cups of rolled oats
1 1/2 cups of brown sugar
1 1/2 cups of butter (cold)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg


Preheat the oven to 350.
Combine flour, oats, brown sugar, cinnamon and nutmeg. Cut in butter until crumply. Press half (1/2) of misture in the bottom of a 9x13" pan.
Cover with berries.
Sprinkle remaining crumble misture over the berries.
Bake in the preheated oven for 30 - 40 mintues, or until the fruit is bubbly and topping is golden brown.

Tara’s Notes:  Frozen are actually better since they have “broken down” a bit. If you want more crisp and less berries, use the 4 cup bag of berries and all remaining ingredients stay the same.
If you want more berries, use a 4 and 2 cup bag and all remaining ingredients stay the same. The “crisp” ingredients can easily be made up the day before and put in the fridge. If you would like to take it to a potluck, bake just before leaving and transport in a Pyrex insulated carrier! Stays warm for a long time especially if you bake it in a Pampered Chef Rectangular Baker!

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