Peach Haskap Rhubarb Crisp

 

Rhubarb and haskap from my garden

Ingredients

Filling

• 6 - 7 cups rhubarb, cut into ~½ inch / 1cm lengths
• 3 - 4 cups haskap berries
• 3 peaches,  cut into ~½ inch / 1cm pieces
• ¼ cup rolled oats
• 1 cup sugar
• ¾ cup flour
• 1 teaspoon cinnamon
• 2 tablespoons flax seeds 
  

Topping

• 1 ¼ cup rolled oats
• 1 cup brown sugar
• ¾ cup flour
• ½ cup desiccated coconut 
• 1 teaspoon cinnamon
•  ½ cup butter, melted
• 1 teaspoon vanilla

 Directions

1. Preheat oven to 350°
2. Grease 9x13 inch pan
   
3. Filling
1. In a large bowl, combine fruit
   
2. In a bowl, combine rolled oats, sugar, flour, cinnamon, flax
   
3. Mix dry ingredients in with the fruit
4. Add entire mixture to the pan, flattening out mixture
   
4. Topping
1. In a bowl, combine all dry ingredients
2. Add vanilla to melted butter
3. Combine butter-vanilla mixture with dry ingredients, making sure butter is equally absorbed by the dry ingredients
4. Add mixture to pan, flattening out evenly
   
5. Bake 45-55 minutes
   
6. Remove and cool 5-10 minutes, then serve alone or with vanilla ice cream.

 

Peach Haskap Rhubarb Crisp