Apple Cranberry Rhubarb Crisp

Made This Recipe? Add Your Photo

Total Time
1hr 5mins
Prep
15 mins
Cook
50 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

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.
Most Helpful

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.

5 5

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!