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Three-fruit crisp

3

  • Prep Time20 mins
  • Total Time1 hr 20 mins
  • Makes8 servings
Three-fruit crisp

© Royalty-Free/Masterfile

Ingredients

  • 3 medium apples

  • 1 pint strawberries

  • 4 cups chopped fresh or frozen rhubarb

  • 3 tbsp granulated sugar

  • 3 tbsp all-purpose flour

  • 1/2 tsp cinnamon

  • 2/3 cup large-flake oats

  • 1/3 cup all-purpose flour

  • 1/3 cup brown sugar

  • 1/2 tsp cinnamon

  • 1/4 tsp ground nutmeg

  • 3 tbsp butter, melted

Instructions

  • Preheat oven to 350F (180C). Peel and core apples. Slice into thin wedges. Place in a large bowl. Hull strawberries, then cut into quarters and place in bowl with apples. If using frozen rhubarb, place in a sieve and rinse under cold water to remove ice crystals. Slice larger pieces in half. Cut fresh rhubarb into 1-inch (2.5-cm) pieces. Place rhubarb in bowl with other fruit. In a small bowl, stir 3 tbsp (45 mL) each sugar and flour with 1/2 tsp (2 mL) cinnamon. Sprinkle over fruit and toss to evenly coat. Turn into an 8-inch (2-L) square baking dish. Gently press down to even out surface.

  • For topping, in a medium-size bowl, stir oats with flour, brown sugar, cinnamon and nutmeg. Slowly drizzle in butter, stirring in with a fork. Evenly scatter overtop fruit.

  • Bake, uncovered, in centre of preheated 350F (180C) oven until fruit starts to bubble around edges and a knife tip inserted in centre of crisp comes out hot, about 1 hour. Serve warm or at room temperature with a scoop of light vanilla ice cream or a dollop of yogurt. Leftovers will keep well, covered and refrigerated, 2 to 3 days.


Nutrition (per serving)

Calories 203, Protein 2.9g, Carbohydrates 37.8g, Fat 5.3g, Fibre 4.1g, Sodium 51mg.

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