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Author Notes: Coming from the Pacific Northwest, a fresh fruit crisp was something easy to gather and make, especially with a majority of the ingredients fresh from the garden. Although I have lost the luxury of plucking my ingredients from the yard, I am still able to make this light and flavorful crisp out East. Having found Simply Classic: The Junior League of Seattle, in a local bookstore, it was a great reminder of home and a sign. Their Apple Blackberry Crisp is my base recipe, but what really takes the 'crisp' is the use of rhubarb, mixed berries, and other small additions. Tart, sweet, and light on the stomach, makes this for a great dessert after a filling dinner. —CoastalJumper
Serves 6 - 8
- 3 Granny Smith or sour apples.
- 3 cups Mixed berries, (blackberries, blueberries, cherries, raspberries)
- 1 Rhubarb stalk
- 1 Lemon
- 1/2 cup Sugar
- 6 tablespoons Whole wheat flour
- 1/2 cup Instant rolled oats
- 1/2 cup Whole wheat flour
- 1/2 cup Chopped walnuts (optional)
- 1/3 cup Butter, melted
- 1/3 cup Dark brown sugar
- 1 teaspoon Cinnamon
- 2 splashes Olive oil
- Preheat oven to 350 degrees.
- Filling: butter a 8x 8-inch baking dish. Cut your apples into quarter slices, and toss in 4 tablespoons of whole wheat flour, and place as base layer in the pan. On top of the apples, place your chopped rhubarb. Next zest and juice your lemon, spreading evenly over the dish. Top with berries, do not thaw if using frozen. Lastly sprinkle with sugar and remaining flour.
- For topping: combine all ingredients until crumbly.
- Sprinkle the topping evenly over your fruit. Bake until fruit is soft and bubbly, and your crisp is browned, about 35 to 40 minutes. Serve warm.
- Optional: serve with a side of vanilla ice cream, whipped cream, or fresh alternative of vanilla greek yogurt.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty