Apple Cranberry Rhubarb Crisp

Submitted by Scandigirl

"I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 6

ingredients

• Topping

• 1⁄3 cup lightly packed brown sugar
• 1⁄3 cup oats
• 3 tablespoons whole wheat flour
• 1 teaspoon cinnamon
• 2 tablespoons margarine, melted

• Fruit

• 2⁄3 cup sugar
• 3 tablespoons flour
• 1 grated orange, rind of
• 2 cups sliced apples
• 2 cups diced rhubarb (fresh or frozen thawed)
• 1 cup cranberries (fresh or frozen)

directions

1. Topping: Combine all ingredients.
2. Mix well.
3. Set aside.
4. Fruit: Combine sugar, flour and orange rind.
5. Add fruits; toss to coat fruit thoroughly with dry ingredients.
6. Spoon into 8-cup baking dish.
7. Sprinkle topping evenly over fruit.
8. Bake at 375 for 40-50 minutes, or until fruit is tender.
9. Serve warm or at room temperature.

Reviews

[Len23]

This was just delish! I'm not giving stars because I changed a few things and so perhaps my opinion will be biased, lol. Firstly, I didn't have cranberries, so subbed raspberries. Yummy. They made the most delicious sweet syrup that ran through the whole crisp. They did make the whole dish just a touch on the sweet side though, so anyone else wanting to sub raspberries, you could cut back on the sugar a touch if you do. Secondly, I made this in a 4 c. pan. I used half the sugar/flour mixture for the fruit, 2 apples, 1 c. fresh rhubarb, and a 1/2 c. of raspberries. Because the fruit really cooked down, I think I would use even more next time (but still keep the smaller pan). I made the whole amount of topping, and it still was a bit on the skimpy side for my 4 c. oval dish. I'm not sure how the same amount could possibly cover a dish double the size. Oh, and I used white flour, added a pinch of cloves with the cinnamon, and left out the orange rind (you see why I couldn't leave stars with all my tweaking!) At any rate, it was perfectly cooked in 40 minutes and DH (the rhubarb hater) and I gobbled up 2/3 of the pan with a scoop of vanilla frozen yogurt...perfection. I'm looking forward to the leftover serving for breakfast! Thanks for a great crisp recipe that perfectly combines lovely tart summer fruits. My rhubarb patch will be getting a regular raiding with this recipe. Next combination: rhubarb/apple/peach. Yum.

 

[Kim Hightower]

Perfect! This is very simple to make, looks pretty when done and tastes just right. I did not have cranberries so I took your suggestion and used some frozen blueberries I had on hand. It looked done at 30 minutes but I went ahead and cooked it for 45. I am glad I did - the fruit flavors really melted together. This one goes in my "favorites" cookbook. Thank you!