Ingredients for Rhubarb Strawberry Apple Crisp
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How to Make Rhubarb Strawberry Apple Crisp
- Preheat oven to 350°F (175°C).
- Peel and chop 4 medium apples (about 4 cups) into 1-inch pieces.
- Place apples in a medium saucepan with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated, about 20 minutes.
- Wash and cut 1 cup rhubarb into 1-inch lengths.
- Wash and halve 1 cup strawberries.
- Add the cooked apples, rhubarb, strawberries, and 1 cup granulated sugar to a large bowl. Gently mix to combine.
- Pour the fruit mixture into a greased 8x8 inch or 9-inch glass baking dish.
- In a separate bowl, combine 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 cup rolled oats, 1/2 cup (1 stick) cold unsalted margarine (or butter), 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of salt. Use a pastry blender or your fingers to cut the margarine into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
349g
Fat
13g
Carbs
39g
