Rumbleberry Crisp

Rumbleberry Crisp

31

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

Ingredients

{{adjustedServings}} servings 228 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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

31
  1. 37 Ratings

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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.