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Blackberry Rhubarb Crisp

Cummulative Rating

Servings
Serves 6
Difficulty
Easy
Ingredients

2 cups blackberries (fresh or frozen)
3 cups rhubarb, cut into 1/2" pieces
2/3 cup sugar
2 Tablespoons gf flour
1 Tablespoon melted butter
1/2 teaspoon grated orange peel
1/2 teaspoon cinnamon

For topping:
2/3 cup brown sugar
1/3 cup toasted chopped pecans
1/4 cup gf flour
2 Tablespoons melted butter
Directions
Preheat oven to 375 degrees F.
Add rhubarb, blackberries, 2/3 cup sugar, 2 Tablespoons flour, 1 Tablespoon melted butter, orange peel and cinnamon to a large bowl and mix to blend. Divide mixture between 6 ramekins. Place ramekins on a baking sheet and bake for 10 minutes.
Add topping ingredients to a small bowl and mix to blend. Equally divide the crumb mixture on top of the ramekins and bake again for 20 minutes. Serve warm.
Tips
This dessert is wonderful served with gf vanilla ice cream!

To toast pecans simply place chopped nuts in a small, dry skillet over medium heat. Cook and toss until just beginning to toast.
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