Strawberry Rhubarb Apple Crisp

This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season.  I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.

Topping:

1/3 cup lightly packed brown sugar

1/3 cup rolled oats

3tbsp whole wheat flour

1tsp cinnamon

2tbsp soft butter (you can use margarine)

Combine all of the topping ingredients and set aside.

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Fruit:

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2/3 cup sugar

3tbsp all purpose flour

2 cups sliced apples (I left the peel on, but peel if you prefer)

2 cups chopped fresh or frozen rhubarb

1 cup fresh or frozen strawberries, sliced  (halved is ok too)

Combine sugar and flour.

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Add fruits and toss to coat.  Spoon into a baking dish.  I usually use an 8 cup casserole dish or square baking pan.

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Sprinkle topping evenly over the fruit.  Bake at 350F for 40 minutes or until fruit is tender.

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Serve warm or at room temperature.  We have it warm with vanilla ice cream on top.

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2 comments on “Strawberry Rhubarb Apple Crisp

  1. thesnowwoman says:

    Reblogged this on cookswithevie and commented:

    It is rhubarb season. Though mine are just a few leaves through the ground right now. I can’t wait to start cooking and baking with it once it grows to stalks. In the meantime I will re-share this older post of a recipe that I like to make often and it is great served warm with vanilla ice cream.

  2. Oh I get it! Your Crisp is the same as our Crumble!

    We love crumble! and rhubarb is one of my favourites – especially with strawberries or raspberries! But any crumble is good with me. Some other delicious combos are pear, ginger and macadamia (we are Australian after-all) and spiced apple and orange.

    Ask me for the recipe, or give it a whirl yourself.
    Cheers Mimsey

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