Just in time for The Fourth of July!
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice.
Red Raspberry, White and Blueberry Crumble
Ingredients
1 (9 inch) pie crust or 4 crocks
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
2/ ½ cups fresh or frozen blueberries
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
2/ ½ cups fresh or frozen blueberries
2 ½ cups fresh or frozen raspberries
2/3 cup packed brown sugar
1 ¼ cup all-purpose flour
2/3 cup packed brown sugar
1 ¼ cup all-purpose flour
(optional: reduce flour to ½ cup and add ¾ cup oats instead)
½ teaspoon ground cinnamon
6 tablespoons butter
Directions
½ teaspoon ground cinnamon
6 tablespoons butter
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice.
Separate into 2 bowls and gently stir in the blueberries into one bowl and raspberries into the other.
Or you can combine berries and pour into separate crocks or the pie crust
In a medium bowl, stir together the brown sugar, flour and/or oats and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Recipe by Linda Kruse
KRUSING AMERICA
Creator / Producer / Director
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