Preheat oven to 350
Butter a large oval baking dish or individual ramekins, set aside
1 40 oz. jar ED Smith Cherry, Raspberry, and Rhubarb Preserves
3 cups assorted berries, fresh or frozen
2/3 cup sugar
2 tbsp. flour
1-2 large Basil leaves, snipped
In a medium sized bowl, toss together fruit, flour and sugar. Stir in the preserves and snipped Basil, pour into prepared dish. Set aside.
Ina Garten’s Apple Crisp Topping:
1 1/2 cup flour
1 cup oatmeal
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp coarse salt
1 cup butter, chilled and cut into small pieces
In a medium sized mixing bowl, stir together the dry ingredients, using a pastry blender, cut in butter to make a nice even crumb. Pour an even amount over the top of the berry mixture, and bake for 45-55 minutes, or until golden brown and bubbling.
Serve with Brown Sugar Whipped Cream
1 cup heavy whipping cream
3 tbsp. brown sugar
1/2 tsp vanilla
Dissolve brown sugar in chilled whip cream.
Refrigerate until ready to whip.
Just before serving, place cream in medium sized bowl.
Add vanilla, and whip until don’t peaks form.
Makes 2 cups
Recipe by Amy Richardson