Three-fruit crisp

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20 min


1 h 20 min


8 servings

Three-fruit crisp

© Royalty-Free/Masterfile


  • 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


  • 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
  • 2.9 g,
  • Carbohydrates
  • 37.8 g,
  • Fat
  • 5.3 g,
  • Fibre
  • 4.1 g,
  • Sodium
  • 51 mg.