Preheat the oven to 425 degrees.
Mix the fruit together.
Add in the sugar and cornstarch.
Stir everything around coating the fruit well.
Grease individual ramekins or one 2 quart baking dish with butter.
Put the fruit into the ramekins or baking dish.
I halved this recipe since it was just the two of us.
Now for the topping, cut the softened butter into bite sized pieces.
In a separate bowl mix together the rolled oats, the sugar, flour, and salt. Crumble the butter pieces into the rolled oats, flour, and sugar.
Mix it all together well into crumbly bits and sprinkle the crumbly topping onto the fruit tarts.
Place the baking dish or ramekins on a cookie sheet and place into the middle rack of the oven.
Bake for 25 minutes , or until the juices are bubbling and the top is golden. Let it cool for a bit before serving it up. You can top it with whipped cream, creme fraiche, or vanilla bean ice cream.
the money shot..feel free to improvise use any sort of fruit you'd like!
- 1.0c frozen cranberries
- 1.0c fresh blueberries
- 2.0 apples, peeled, cored, cut into pieces
- 2.0 pears, peeled, cored, cut into pieces
- 3/4tsp vanilla extract
- 1/2c sugar
- Tbsp corn starch
- 1.0c rolled oats (not instant)
- 1/2c flour regular or gluten free
- 1/4tsp salt
- 8.0Tbsp unsalted butter, softened
- 1/2c sugar