Val's Rhubarb Berry Crisp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Fruit Filling:4 cups diced rhubarb2 cups raspberries (fresh or frozen)2 cups blueberries (fresh or frozen)1 cup sugar (or a little more)3 tbsp cornstarch1 tsp cinnamonTopping:2 cups oats (I like the old-fashioned)1/2 cup all-purpose flour1 cup brown sugar (packed)1 stick of butter, melted1 tsp cinnamon
Preheat the oven to 375*F.
Place the fruit in a large mixing bowl and sprinkle the sugar, cornstarch and cinnamon over the top. Toss until well-combined. Place the fruit mixture in a 9x13 inch baking pan that has been sprayed lightly with cooking spray.
In another medium mixing bowl, stir together the topping ingredients until combined. Should look a little clumpier than wet sand. Cover the fruit evenly with the topping.
Bake at 375*F for 30-35 minutes or until the top is lightly browned and the fruit is bubbling. Let cool and enjoy.
Serving Size: 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user VALERIEHASH.
Place the fruit in a large mixing bowl and sprinkle the sugar, cornstarch and cinnamon over the top. Toss until well-combined. Place the fruit mixture in a 9x13 inch baking pan that has been sprayed lightly with cooking spray.
In another medium mixing bowl, stir together the topping ingredients until combined. Should look a little clumpier than wet sand. Cover the fruit evenly with the topping.
Bake at 375*F for 30-35 minutes or until the top is lightly browned and the fruit is bubbling. Let cool and enjoy.
Serving Size: 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user VALERIEHASH.
Nutritional Info Amount Per Serving
- Calories: 203.7
- Total Fat: 5.6 g
- Cholesterol: 12.9 mg
- Sodium: 40.9 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 2.8 g
- Protein: 1.9 g
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