Recipe by Pat Andersen
"Something to do with all those wonderful summer berries."
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thinly sliced apples
packed brown sugar
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.
too much sugar; it overpowers the berry flavor. i suggest cutting it back by 1/2 cup.
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.
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. ;)
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.
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 while not contributing to the sweetness. My family and friends cannot get enough of it!
Followed the exact recipe oce, never again:(
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 30
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