Try this red tangy citrus fruit crisp recipe that looks so tempting and blood red that you’ll need to add a little bit of fresh cream dressing to reduce the sizzling effect.
10 half tangerines (or oranges)
10 half ruby grapefruits
10 half blood oranges
For crisp topping:
Oats (standard, not quick cooking) 1 cup
Cinnamon, nutmeg, cloves, mace to taste
Brown sugar 1 cup
French brandied cherries (or dried sour cherries reconstituted in warm water)
And add 4 tabs butter, to hold the mixture together
Roughly cut fruit to loosen from skin.
Mix well all dry ingredients. Then work in butter with a food processor or by hand.
And then cover each fruit half with topping, drizzle cherries and cherry juice over each half and bake at 400°F. in a shallow baking dish until topping is crisp and golden and fruit is warmed through, about 5 to 7 minutes.