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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.

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Len23 May 21, 2007

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!

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Kim Hightower May 16, 2005
Apple Cranberry Rhubarb Crisp