Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

view inn's listing

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Bumbleberry Crisp Recipe

Brought to you by The White Oak Inn

print recipe

add recipe to album


Yield: 8 servings

Ingredients:
Heat oven to 375

Fruit:
8 cups fruit (can be fresh or frozen) (5 cups rhubarb, 1 cup strawberries, 1 cup blueberries, 1 cup raspberries)

You can also subsititute apple for rhubarb, but you will need less sugar
2 cups sugar
about 1/3 cup flour

Mix above ingredients together in a large bowl. Spray a 9 x 13 pan with Pam and spread the fruit mixture in it.

Crisp Topping:
1 cup margarine (2 sticks)
1 cup Quick oats (not instant)_
1 1/2 cups brown sugar
2 cups flour

Instructions:
In a large pot, melt the margarine. Take if off the burner and add the other ingredients. Mix together and sprinkle over the fruit. Bake at 375 degrees for about 30 minutes, then turn oven down to 350 and continue cooking until fruit is soft - about 30 minutes more.

Recipes Search

Inns Recipes

Apricot Scones

Apricot Rosemary Chicken Breasts

Bumbleberry Crisp