Sourdough Cranberry Crisp (or Rhubarb)

  • 4 cups (1 qt) fresh cranberries or chopped rhubarb
  • ½ cup sugar (100g)
  • ¼ cup all purpose flour (30g)

Topping 
  • 1/2-2/3 cup avocado oil (103g-136g)
  • ½ cup sourdough discard (110g)
  • ¾ cup brown sugar (160g)
  • ¾ cup all purpose flour (90g)
  • ¾ cup old fashioned oats (75g)
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Preheat oven to 375°.

In a 9 x 9 square baker, toss fruit with sugar and flour.

In a medium bowl, add the remaining ingredients and combine. Scoop portions of topping over fruit, smooth out, and bake for 45 minutes.


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