Fruit Crisp with Icewine Glaze
Ingredients
3
cups
sliced strawberries or favourite fruit
3
cups
sliced rhubarb or other favourite fruit
1/2
cup
granulated sugar
3
tablespoons
corn starch
1/2
cup
salted butter
softened to room temperature
1
teaspoon
vanilla extract
1
cup
quick oats
1/3
cup
all-purpose flour or coconut flour
2-3
tablespoons
Northern Ice Vidal Icewine
Instructions
1. Preheat oven to 375°F (191°C). Grease a 9-inch baking dish with butter.
2. In a large bowl, combine 2 fruit varieties with sugar and cornstarch until evenly distributed. Transfer to baking dish and set aside.
3. In a large bowl, mix the butter and vanilla until creamy. Add the oats and flour and beat on low speed or mix until crumbly and combined.
4. Pat oat mixture over berries and gently press down.
5. Bake for 40 minutes, or until crumble is golden brown.
6. Remove from oven and allow to cool on a wire rack.
7. Serve warm and drizzle with your favourite Icewine – we like Northern Ice Vidal1
Store tightly covered in the refrigerator for up to 3 days.
Recipe Notes
Serves 4 to 8- 250 Calories per smaller serving