Fruit CrispFeatured


This Crisp is amazing! A must-try!


Fruit Crisp
Preparation time
Cooking time


For 8 Serving(s)


  • 1 cup(s) all-purpose flour
  • 1 cup(s) rolled oats
  • ¾ cup(s) packed brown sugar
  • ½ teaspoon(s) cinnamon
  • ½ teaspoon(s) nutmeg
  • ½ cup(s) butter, melted


  • ¾ cup(s) granulated sugar
  • 2 tablespoon(s) cornstarch
  • 1 cup(s) cold water


  • 1¾ cup(s) diced rhubarb
  • 1 cup(s) diced strawberries
  • 1¾ cup(s) peeled and sliced tart apple

Fruit Crisp Directions

In a medium bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in butter. Place half of the crumble in the bottom of a greased 8x8 square baking pan.

In a small saucepan, whisk sugar with constarch, then whisk in water. Bring to a boil, then reduce heat to medium-low and continue to cook, whisking constantly, for 5 minutes, or until sauce thickens and becomes clear.

In a large bowl, toss together fruit. Spread over the crumble base. Pour sauce over fruit and sprinkle with remaining crumble.

Bake in 350°F oven for 50 minutes or until apples are tender.

Serve warm with vanilla ice cream.


Recipe notes

If using frozen strawberries:

Thaw strawberries and then measure out 1 cup. Drain, and use fluid plus cold water to make up one cup water needed for the sauce. 

The juice causes the sauce to become a soft pink in colour.

After fruit is tossed together, mix 1 tablespoon flour into the fruit.

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