recipe exchange
resources
Gideon’s Olallieberry Crisp
Serves 6
2 lbs. olallieberries, blackberries or marionberries
1/2 cup sugar
2 Tbs. unbleached white flour
1/2 cup unbleached white flour
3/4 cup oats
1/2 cup brown sugar
4 oz. unsalted butter, melted
1 Tbs. vanilla extract
Toss together the berries, sugar and the 2 Tbs. flour. Place the fruit in a baking dish.
In a small bowl, combine the 1/2 cup flour, oats, brown sugar, butter and vanilla. Mix until crumbly and spread over the fruit.
Bake in a preheated 375-degree oven for 30 minutes, until the berries are bubbling and the topping crisp. Serve warm.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
2 lbs. olallieberries, blackberries or marionberries
1/2 cup sugar
2 Tbs. unbleached white flour
1/2 cup unbleached white flour
3/4 cup oats
1/2 cup brown sugar
4 oz. unsalted butter, melted
1 Tbs. vanilla extract
Toss together the berries, sugar and the 2 Tbs. flour. Place the fruit in a baking dish.
In a small bowl, combine the 1/2 cup flour, oats, brown sugar, butter and vanilla. Mix until crumbly and spread over the fruit.
Bake in a preheated 375-degree oven for 30 minutes, until the berries are bubbling and the topping crisp. Serve warm.
(Rebecca Ets-Hokin)
Comments
Be the first to comment!
Leave a Comment
In order to post a comment, you must first log in.
Are you looking for user registration? Or have you forgotten your password?
All