Fruit Crunch

1/2 c. melted butter
1 c. flour
3/4 c. quick cooking rolled oats
3/4. brown sugar
1 tsp. cinnamon
1/4 t. salt


4 cups fruit (blueberries/chopped rhubarb/raspberries)
3/4 c. sugar
2 T. cornstarch
1 c. boiling water
1 t. vanilla

In saucepan, melt butter, cool it a little. Work in flour, oats, brown sugar, cinnamon, and salt until crumbly. Press 1/2 of the mixture into a 8 or 9 inch pan. Cover with fruit. In small saucepan, mix together dry, the sugar and cornstarch.

Stir in boiling water; cook, stirring, until thick. Remove from heat and add vanilla. Pour hot syrup evenly over rhubarb. Sprinkle remaining crumble mixture over top and bake at 325F for 50 - 60 minutes.


Comments: With Thanks for the delicious recipe from Christian Fellowship Church, Birch River, MB

Pie Pastry

Ingredients:
2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 lb. shortening
1/2 egg, beat lightly
2 tsp. vinegar
cold water

Instructions:
Mix flour, baking powder, and salt. Cut in shortening and mix with pastry cutter until like coarse cornmeal. Put egg in measuring cup and beat with a fork, add vinegar and fill to just under 2/3 cup.
Add all at once and mix only until blended. (Do not overwork or your pie dough will become tough. Treat gently) This recipe can be stored in the fridge or frozen.

Comments:
I've made this recipe several times and it always turns out fabulously light and flaky. It is best to roll it inbetween two sheets of wax paper. It makes it so easy to work with.




Come & Dine. 2000 ed. Produced by Harvest City Church, Regina, SK.