Rumbleberry Crisp Recipe -
Rumbleberry Crisp Recipe

Rumbleberry Crisp

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"Something to do with all those wonderful summer berries."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings


  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 More Reviews

Most Helpful Positive Review
Jun 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 dairy-free). I also used frozen raspberry/blackberry/blueberry mix with no problem.

Most Helpful Critical Review
Oct 20, 2003

too much sugar; it overpowers the berry flavor. i suggest cutting it back by 1/2 cup.

Oct 20, 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 time I would reduce the sugar by at least 1/2 a cup. Also, and I don't know why, but after 35 minutes the top was *very* brown, even black in some places, and the apples and rhubarb were still a bit crunchy. I scooped the black parts off and it all got gobbled up anyway. Maybe the top got too brown because I substituted margerine? Don't know. Will make this again.

Nov 12, 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 topping. The crisp was too sweet; next time, I think I'll halve the amount of sugar in the fruit mixture. Overall it was delicious, especially with vanilla ice cream. ;)

Oct 04, 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 crisp. The combination of the apple with the berries and the crumbled oat topping was delicious. I also had to use frozen berries, but they worked great. Overall, we really liked this crisp.

Sep 10, 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.

Dec 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 while not contributing to the sweetness. My family and friends cannot get enough of it!

Feb 03, 2005

Followed the exact recipe oce, never again:(


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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 23 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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