Guest Blogger: Sweet and Sour Summer Dessert

I’m loving April’s Country Life. She’s guesting today while I’m vacation–as in oh crap! the kids get out of school in two days and I’ve got NOTHING ready for them type vacation! It’s not a bad thing taking a shopping vacation. I can’t ever complain about that. See you tomorrow with a fabulous ice cream recipe but in the meantime take a minute to meet my fabulous guest blogger who is sharing one of her favorite summer dessert recipes. She makes me tired with all the fun projects she has going on. It was great to meet her and get to know her better. Enjoy her recipe! 

Hello!  I’m April from April’s Country Life and I am thrilled to be taking part of the Old-Fashioned RecipeSwap and meeting Traci and all of you here! Over at my blog you will find a variety of posts on everything –recipes, mom stuff, gardening (my Pallet Garden seems to be a hit), frugal upcycling projects (yes, this means trash and spray paint turned into pretty things!), working mom stuff, (did I mention we just bought the foreclosure next door and are in the middle of an entire home reno?!), kid stuff, and even – a goat.The door is always open and boots are recommended – come on over!

This little twist on a fruit crisp is a bright little note in the summer heat and is a great way to use up some of your summer fruit when they might be a little past their peak.  Enjoy!
Sweet and Sour Summer Dessert

A perfect solution for aging fruit, this sweet and sour dessert is a fruit crisp filled with summer's abundance!


  • 4 cups Honey Bunches of Oats Greek Yogurt cereal
  • 1 cup brown sugar
  • 1 ½ cups flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup vanilla yogurt
  • ¼ cup honey
  • ¼ cup butter
  • 2 tbsp apple fiber
  • Filling:
  • 1 cup sliced strawberries
  • 1 cup pineapple chunks
  • 2 cups diced rhubarb
  • ¼ cup sugar
  • 1 cup water


  1. Place all filling ingredients in a medium saucepan and boil until all
  2. fruit is cooked down and mixture is thick.
  3. There should still be chunks of fruit throughout.
  4. In a large mixing bowl, all all crust ingredients and mix well with an
  5. electric mixer. This mixture will be
  6. very sticky. Grease a 13x9x2 baking
  7. dish. Using about 2/3 of your crust
  8. mixture, line the bottom of the baking dish.
  9. Bake at 350 degrees about 5 minutes.
  10. Add filling mixture and crumble the rest of your crust mixture across
  11. the top. Return to the oven and continue
  12. baking at 350 degrees for about 35-45 minutes until the edges of the crust are
  13. golden and the middle no longer moves when you shake the pan. Let cool completely or chill before serving.
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