Description
This dessert is a great recipe for cleaning out all the frozen fruit still stored in your freezer. Serve it warm with a dollop of yogurt, whipped cream or ice cream.
Ingredients
Scale
1 ¼ cups all-purpose flour
1 tablespoon dry milk powder
1 teaspoon baking powder
½ teaspoon hibiscus infused salt or plain sea salt, divided
10 tablespoons unsalted butter, divided
3 tablespoons sugar plus ½ cup
3 tablespoons brown sugar
½ teaspoon vanilla extract
½ cup old-fashioned oats
3 cups rhubarb, defrosted, drained
2 cups frozen blueberries
1 ½ cups frozen blackberries
½ cup frozen cranberries
½ cup sugar (or more to taste)
1 tablespoon cornstarch
Instructions
- Heat oven to 375F.
- For the oatmeal cookie crumble, whisk flour, milk powder, baking powder and ¼ teaspoon of salt in a medium bowl. Using a pastry blender or your fingers, cut in 6 tablespoons of butter until mixture is crumbly. Stir in 3 tablespoons sugar and brown sugar.
- Melt 2 tablespoons of butter. In a small bowl, toss melted butter and vanilla with the oats. Add oat mixture to crumbly mixture and mix to form small clumps; set aside in the refrigerator.
- In a skillet, over medium heat, melt two tablespoons of butter. Add all the fruit, sugar, cornstarch and remaining ¼ teaspoon of salt. Stir mixture with a heat proof spatula and bring to boil.
- Simmer for about 5 minutes or until liquid is thickened and no longer cloudy. The fruit should hold its shape.
- Pour fruit mixture into a deep 9-inch pie plate.
- Sprinkle oatmeal cookie crumbles evenly over top covering fruit completely.
- Place pie plate on a foil lined baking sheet to catch drips. Bake for 30 minutes or until bubbling and golden brown.
Notes
Depending upon the sweetness or tartness of your chosen fruits you may need to make sugar adjustments.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: stovetop/oven
- Cuisine: american