I love crunch, any sort of berry crunch, and now is that wonderful time of year when I can get wonderfully fresh ingredients.
I went foraging in my backyard and picked about a cup of wild raspberries. This year wasn’t nearly as good as last year for raspberries, but I decided to put what I got to good use in my blueberry raspberry rhubarb crunch. The rhubarb was from the garden, and I’ll admit, I bought the blueberries, simply because I haven’t had time to go pick my own yet. (For those of you who follow me on Instagram, I know I mentioned a raspberry sauce on salmon, but the hubby and I love crunch! If you don’t follow me already, come join me @IdlewildAK )
I love this recipe. I always use some version of it. As long as the fruit mix comes to 4 1/2 cups, I change up what I use. I decided to cut back how much sugar I usually use, since the hubby and I are both trying to cut back. I have also switched to using whole wheat flour, instead of the bleached, over-processed white flour.
Not Too Sweet Blueberry Raspberry Rhubarb Crunch
1 1/2 cup brown sugar
1 1/2 sticks of butter
3/4 cups whole wheat pastry flour
1 1/2 cups rolled oats
Cut brown sugar and butter together. I used two butter knives, or use a pastry cutter.
Add flour and oats. Set aside.
1 cup raspberries
2 cups blueberries
1 1/2 cups rhubarb, diced
1/4 cup sugar (For a sweeter crunch, you can add up to 3/4 cup sugar)
2 Tablespoons water
2 teaspoons cinnamon
1/4 teaspoon salt
Mix all filling ingredients together.
Place berry and rhubarb mix in the bottom of a 9″x13″ baking dish. Cover with oat topping.
Bake at 350 degrees for 45 minutes. Fruit should bubble around the edges when done.
I love this stuff. I could eat it for breakfast, lunch, and dinner. I’d eat it for lunch right now, but I need to let it cool off first…