Berry Crumble (or Apple Crumble/Crisp)

I got this recipe from the Mennonite Treasury and usually make it with apples, but lately I’ve liked using a combination of blueberries, raspberries and blackberries.
I also like to make a larger batch of the crumble mix (times it by four) and freeze it for a quick dessert another day. Most times I add slivered almonds or chopped pecans.

Ingredients:

• 3 - 4 cups berries or chopped apples (Granny Smith or Graffensteins are good)
• 1/4 cup butter
• 1/4 cup brown sugar, packed
• 1/4 cup flour
• 3/4 cups rolled oats

Method:

1. Place fruit in a pie size baking dish. 
2. Blend the rest of the ingredients with a pastry blender until all the butter is blended in to make a crumb mix. 
3. Squeeze to make larger chunks as you sprinkle it over the fruit. 
4. Bake at 350 F about 30 min. Serve hot, with ice cream. Serves 4-6

PS The crisp in the photo is baked in individual serving dishes.

Schwartzies

This hash brown dish takes a few minutes to mix and is a good addition to a brunch or main meal. Last Sunday morning I added some peeled and cut farmer sausage in a separate dish with a little water. I covered both dishes, pre-set the oven and we came home to a ready meal.

Ingredients:

• 1 bag (2 lb) frozen hash browns
• 2 cans cream of mushroom
• 1 cup sour cream
• 2 tsp. fine onion flakes
• 1/2 teaspoon salt,
• pepper
• 2 cups grated cheese
• sprinkle Parmesan cheese
• paprika

Method:

1. Mix all ingredients in a bowl, then spread into 9x13 or 2 quart Pyrex dish. For four people I do half the recipe in a 1 quart casserole dish.
2. Sprinkle with Parmesan cheese and paprika.
3. Bake 1 hour at 375° F.
   
   Variation: Add cubed cooked ham or bacon bits.