Mixed Berry Crisp!

We did this recipe with blueberries and strawberries.  Petty good in the dutch oven!  I doubled the crisp part and probably should have added more fruit too.  Anyways, give it a whirl!!

Ingredients

2 12-ounce packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed (still frozen)
1/4 cup sugar
1 cup all purpose flour
1 tablespoon fresh lemon juice
3/4 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, diced
 

preparation

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

The Dutch Oven of the Week

Today, we are going to try a new Rhubarb cake recipe. this came from the following website:
http://www.foodreference.com/html/rhubarb-cake-1229.html
I'll update with how it tasted. 

RHUBARB CAKE

Outdoor Dutch Oven Cookbook
by Sheila Mills
Yield: 10 to 12 servings


Ingredients
• unsalted butter for greasing pan, plus 2 tablespoons
• 1/2 cup margarine
• 1½ cups brown sugar, or 1 cup honey
• 2 eggs
• 1 teaspoon baking soda
• 1 cup sour cream
• 2 cups sifted flour, unbleached all-purpose or whole wheat
• 1½ cups diced rhubarb
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon


Directions
Grease a 9" X 13" pan or 12" Dutch oven and set aside.

Cream margarine and brown sugar or honey. Add eggs and blend well.

In a separate bowl, combine baking soda and sour cream. Add to creamed mixture alternately with flour and blend well. Add rhubarb, vanilla, and nuts. Pour batter into pan.

In a small bowl, blend granulated sugar, cinnamon, and butter. Sprinkle on top of batter.

Bake in Dutch oven for 30 to 40 minutes, or in 350°F conventional oven for 30 to 40 minutes.