As I was scouting around last week, looking at scrumptious blogs, I noted Chicago John’s lovely plum cobbler.
It looked so tasty and I commented that I wanted to make it. Then I made a side note about how my favorite cobbler/crisp recipe is one that puts the oatmeal in the fruit portion and not on top.
I found it on allrecipes.com and I really like it. Maybe it is because I like that lovely tartness of rhubarb.
But I also like how the rhubarb portion is made thicker by the oatmeal.
Now we know it is no longer rhubarb season so I substituted Granny Smith apples instead. And I wanted to add in Craisens. So when the hubby went to the store, that was on his list. And he came home with Blueberry Infused Craisens.
While it tasted good together, it was not what I wanted. I almost thought about doing the Jennifer Aniston riff from The Breakup about “Baby wanting” the right thing but I do not have long beautiful blond hair as she does.
So we moved on.
I cut up the two large apples and added a handful of the craisens. I mixed together fruit, sugars, oatmeal and a bit of flour; then I dumped it all in a two-quart dish. The topping was flour, margarine and a little salt. I am not a salt fan and left it off although I did add a few shakes of cinnamon.
In the oven it went. Thirty minutes later, after I retrieved Sam from his buddy’s house, I pulled it out of the oven as it bubbled and smelled just like blueberry pie.
The end result was the younger members of the family did not like the blueberry bits. And they made mention once, twice, maybe more, that we should have had ice cream.
On that, I think we are in agreement.
Ice cream always. ( When I saw rhubarb, I thought never use that – but apples, yum and we love oatmeal…only will plan on using Craisins..we seem to always have those around. Now off to find some ice cream..even without the crisp for now.
Ah, so you did post it. YAY! I am sooo glad you made this one with apples and not rhubarb. Try as I might, I’ve never liked rhubarb. Apples, though, are another thing completely and an apple crisp is one of the best ways to serve them. Thanks for sharing your recipe and for mentioning mine, as well.
I need to make yours and there is never a shortage of eaters in my house.
I adapted a recipe for apple crisp t make it gluten, dairy (no butter), and sugar free. And it really is delicious. Maybe I should take pictures next time I make it and share the recipe…
YES!
Looks yummy! I love craisins, never had blueberry-flavored ones. I love rhubarb, I harvest it from my little front garden and freeze some to use after the season ends. I think this type of dessert is one of the best for the fall…warm, cozy, homey. Definitely needs ice cream! ~ Sheila
When I read your title I thought “where the heck is she getting rhubarb?” But now all is explained. I love blueberries and I think I have some of those infused craisins around here somewhere.
They came from Ocean Spray. Can’t imagine they would not have that up by you.
Delicious
I love crisps, but I’ve never heard of adding the oatmeal to the fruit. I’ll have to try that next time. I’m in agreement with your children–you need ice cream or something else that’s cool and creamy melting over a delicious warm fruit crisp. Vanilla custard is wonderful on fruit desserts, too.
Hmmm, vanilla custard and rhubarb crisp. Sounds wonderful.