Classic Fruit Crisp
This fruit crisp is a summertime favourite.
| Servings |
| 10servings |
| Servings |
| 10servings |
Ingredients
- Topping
- 1 1/4 cups flour (all-purpose or gluten-free)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 cup canola oil
- Filling
- 2 cups rhubarb (fresh or frozen) sliced
- 2 cups strawberries sliced, (remove hulls before slicing)
- 2 cups blueberries (fresh or frozen)
- 1/3 cup flour (all-purpose or gluten-free)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375°F (190°C). Spray a 25 cm ceramic quiche dish with nonstick baking spray.
- Combine ingredients for topping in a large bowl and mix together until crumbly.
- Combine ingredients for filling in a large bowl and mix well. (If using frozen fruit, it can be added while it is still frozen.) Transfer mixture to prepared baking dish and spread evenly.
- Sprinkle topping mixture evenly over filling. Place baking dish on a parchment-lined baking sheet to catch any spills during baking.
- Bake for 40 to 45 minutes or until topping is golden brown and juices are bubbling up. To test for doneness, insert a knife into the centre of the crisp. It should be hot to the touch when removed. Serve warm or cold.
Recipe Notes
Per serving: 3 g protein, 6 g fat (0.4 g saturated fat), 30 g carbohydrates, 3 g fibre, 0 mg cholesterol, 2 mg sodium.
