Rhubarb-Berry Crisp
1 Review(s)
1 Hr 5 Min
Prep : 15 Min Cook: 50 Min
Celebrate rhubarb season with this delicious old-fashioned fruit crisp. (While you're at it, you may as well throw some blueberries in there!) This Rhubarb-Berry Crisp recipe is a keeper!
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup quick-cooking oats
2
1/2 cup flour
3
1/4 cup chopped pecans
4
1/2 cup packed brown sugar, divided
5
1/2 tsp. ground cinnamon
6
1/2 cup butter, melted
7
1 lb. (450 g) rhubarb, cut into 1-inch pieces (about 4 cups)
8
2 cups blueberries
9
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
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How do I make it ?
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Step 1
Heat oven to 375°F. Step 2
Combine oats, flour, nuts, 1/4 cup sugar, cinnamon and butter. Step 3
Toss fruit with dry pudding mix and remaining sugar in large bowl; spoon into 8-inch square baking dish sprayed with cooking spray. Top with oat mixture. Step 4
Bake 40 to 50 min. or until fruit mixture is hot and bubbly, and oat topping is golden brown. Cool slightly. Kraft Kitchen Tips!
Substitute
Prepare using frozen fruit.
Serving Suggestion
Top each serving with a dollop of Cool Whip Whipped Topping.
How to Chop Nuts
Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 8 g
40 %
Cholesterol 30 mg
Sodium 260 mg
11 %
Carbohydrate 46 g
Fibre 3 g
Sugars 28 g
Protein 3 g
Vitamin A
10 %
Vitamin C
10 %
Calcium
6 %
Iron
10 %
Servings
8 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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