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Rumbleberry Crisp

SUBMITTED BY: Pat Andersen  PHOTO BY: Food Fan 

"Something to do with all those wonderful summer berries."
Rumbleberry Crisp Recipe
RECIPE RATING:
This recipe has been rated 14 times with an average star rating of 3.9
Read Reviews (13)
Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup chopped rhubarb
  • 1 cup fresh blackberries
  • 1 cup raspberries
  • 1 cup fresh blueberries
  • 2 cups thinly sliced apples
  • 2 cups white sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  •  
  • 2 cups rolled oats
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 teaspoon ground cinnamon

DIRECTIONS

  1. Preheat oven to 400 degrees F (175 degrees C).
  2. 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.
  3. Pour fruit mixture into a 9x13 inch glass baking dish.
  4. 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.
  5. Bake at 400 degrees F (175 degrees C) for 30 to 35 minutes, or until topping is brown.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed on Jun. 27, 2008 by cnsrizzo 
Amazing with the following changes: only 1 scant cup white sugar mixed with the fruit and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed on Oct. 20, 2003 by ZOO66 
I thought this was really quite good, but I think it was way too sweet. I used 2 cups of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 3.93 star rating.
Reviewed on Oct. 20, 2003 by Jerrol 
too much sugar; it overpowers the berry flavor. i suggest cutting it back by 1/2 cup. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 3.93 star rating.
Reviewed on Feb. 3, 2005 by Chels and JJ 
Followed the exact recipe oce, never again:( MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed on Sep. 10, 2002 by ELVA4 
I've made this recipe twice this summer, each time with different rhubarb/berry combinations. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed on Dec. 12, 2007 by doca 
I've made this three times and am making it a fourth this week. I think that it is a beautiful... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed on Jul. 11, 2007 by jodk02 
It was delicious but very runny. Cut back on the white sugar or add more cornstarch. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed on Aug. 22, 2008 by Renee 
Soooo good! Made for two summers now, using fruits from my garden and neighborhood. I follow... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 3.93 star rating.
Reviewed on Aug. 13, 2004 by AEMAZA 
Fruit combo was good...that part tasted great. The topping was chewy and not good at all.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed on Jun. 23, 2009 by cookinconehead 
We cut the recipe in half for an 8x8 pan. We loved it! MORE

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Nutritional Information
Rumbleberry Crisp

Servings Per Recipe: 18

Amount Per Serving

Calories: 229

  • Total Fat: 3.3g
  • Cholesterol: 7mg
  • Sodium: 32mg
  • Total Carbs: 49.5g
  •     Dietary Fiber: 2.8g
  • Protein: 2.1g

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