Rumbleberry Crisp

Rumbleberry Crisp

32

"Something to do with all those wonderful summer berries."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 228 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

32
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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

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...

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...

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

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...

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...

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.

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...

Followed the exact recipe oce, never again:(

It was delicious but very runny. Cut back on the white sugar or add more cornstarch.