Three-fruit crisp
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PREP TIME
20 min
TOTAL TIME
1 h 20 min
Makes
8 servings
© 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
- 2.9 g,
- Carbohydrates
- 37.8 g,
- Fat
- 5.3 g,
- Fibre
- 4.1 g,
- Sodium
- 51 mg.
FILED UNDER: bake Desserts world cuisine
