Rumbleberry Crisp

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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.

—cnsrizzo

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Most Helpful Critical Review

Oct 20, 2003

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

—Jerrol

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30 Ratings

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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.

—ZOO66

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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. ;)

—Rhys Eoin

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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.

—mominml

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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.

—ELVA4

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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!

—doca

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Feb 03, 2005

Followed the exact recipe oce, never again:(

—Chels and JJ

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Nutrition

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.

Nutritional Information

Rumbleberry Crisp

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 228
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 1.8g 9 %
Cholesterol 7mg 2 %
Sodium 23mg < 1 %
Potassium 119mg 3 %
Total Carbohydrates 49.3g 16 %
Dietary Fiber 2.6g 11 %
Protein 1.9g 4 %
Sugars 37.2g
Vitamin A 2 %
Vitamin C 9 %
Calcium 4 %
Iron 8 %
Thiamin 11 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 7 %
Folate 8 %

* 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.