Classic Fruit Desserts

Fruit Crumble

Ingredients:

6 oz. pound cake, crumbled
1/2 tsp. cinnamon
1/4 cup brown sugar
1/4 cup chopped nuts
1 can cherries, drained
1/4 cup apricot preserves

Preparation:

Crumble pound cake into a large bowl and sprinkle with cinnamon. Toss. Combine remaining ingredients and spread in the bottom of a small baking dish. Sprinkle cake crumbles over fruit and bake at 350 degrees for about 30 minutes.

Rhubarb Crisp

Ingredients:

1 cup oats (regular or instant)
1 cup brown sugar
1/2 cup flour
1 stick melted butter
1 bag frozen rhubarb
1/2 cup sugar

Preparation:

Combine oats, brown sugar, flour and melted butter and mix well. Spread about 2/3 of the oat mixture in the bottom of a small square or eight-inch round cake pan.

Toss rhubarb and sugar together and spread over oat mixture. Cover with a layer of frozen rhubarb, then top with remaining oats. Bake at 350 degrees for about an hour.

Whip together one cup whipping cream with 1/4 cup sugar. Choose your favorite puree or make your own by blending your favorite fruit until smooth. In a large bowl, fold the whipped cream into the puree, but do not combine. Just swirl the two together. Scoop into a wineglass and serve.