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My review
Rumbleberry Crisp
Pat Andersen
"Something to do with all those wonderful summer berries."
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Ingredients
servings 228 calsOriginal recipe yields 18 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (175 degrees C).
- In a large bowl, mix together rhubarb, blackberries, raspberries, blueberries and sliced apples. In a separate bowl, combine the sugar, cornstarch, cinnamon and nutmeg together and blend with the fruit.
- Pour fruit mixture into a 9x13 inch glass baking dish.
- For the topping: In a large bowl, mix the oatmeal, flour, brown sugar and 1/2 teaspoon cinnamon together. Add the butter in little pats and cut into the flour mixture until it looks crumbly, (no big chunks). Sprinkle over the fruit.
- Bake at 400 degrees F (175 degrees C) for 30 to 35 minutes, or until topping is brown.
Nutrition Facts
Per Serving: 228 calories; 3.3 g fat; 49.3 g carbohydrates; 1.9 g protein; 7 mg cholesterol; 23 mg sodium. Full nutrition
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Reviews
Read all reviews 3441 Ratings
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Most helpful positive review
6/27/2008
Amazing with the following changes: only 1 scant cup white sugar mixed with the fruit and double the butter to 1/2 cup for the topping (actually, I used Earth Balance since I needed it to be da...
Most helpful critical review
8/16/2000
too much sugar; it overpowers the berry flavor. i suggest cutting it back by 1/2 cup.
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6/27/2008
Amazing with the following changes: only 1 scant cup white sugar mixed with the fruit and double the butter to 1/2 cup for the topping (actually, I used Earth Balance since I needed it to be da...
5/18/2003
I thought this was really quite good, but I think it was way too sweet. I used 2 cups of rhubarb and 3 cups of tart granny smith apples, plus 3 cups of unsweetened frozen mixed berries. Next tim...
8/16/2000
too much sugar; it overpowers the berry flavor. i suggest cutting it back by 1/2 cup.
11/11/2010
I made this using 2 c. frozen strawberries, 1 c. frozen raspberries, 1 c. frozen blueberries, and 2 c. apples. I used 1 c. brown sugar for the 2 c. white, and eliminated the cinnamon in the topp...
10/3/2010
Very good crisp. I cup this recipe in half to use an 8X8 pan. I picked up a winter banana apple from my farmer's market and did not like it just raw, cut up, so I decided to use it in this cri...
9/9/2002
I've made this recipe twice this summer, each time with different rhubarb/berry combinations. It's great every time. Also low in fat compared to other crisp recipes.
12/12/2007
I've made this three times and am making it a fourth this week. I think that it is a beautiful dessert and a low sugar traditional vanilla ice cream or unsweetened whip adds a creamy flavour whi...