Rumbleberry Crisp

Rumbleberry Crisp

30 Reviews 3 Pics
Pat Andersen
Recipe by  Pat Andersen

“Something to do with all those wonderful summer berries.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  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 (30)

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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 dairy-free). I also used frozen raspberry/blackberry/blueberry mix with no problem.



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.



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

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Amount Per Serving (18 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 49.3 g
  • 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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Triple Berry Crisp


next recipe:

Rhubarb Crisp