I always double this recipe because we manage to gobble it up really quickly. It's not that hard to make but I would rather just get through coring, peeling and slicing the apples at one time rather than a couple times. It's not my favourite thing to do. Here's the recipe. It's another recipe from the LooneySpoons cookbook by Janet and Greta Podleski.
Apple, Strawberry and Rhubarb Crisp
3/4 cup quick-cooking rolled oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons reduced-fat butter or margarine melted (not fat-free)
3 cups peeled and sliced Granny Smith apples
1-1/2 cups sliced strawberries
1-1/2 cups sliced rhubarb
1/2 cup packed brown sugar
2 tablespoons orange juice
1-1/2 tablespoons cornstarch
- Preheat oven to 375 degrees Fahrenheit.
- Combine all topping ingredients in a medium bowl until mixture resembles coarse crumbs. Set aside.
- Combine all fruit ingredients in a large bowl. Mix well. Spray a shallow 11 X 8-inch baking dish with non-stick spray. Pour in fruit and spread evenly. Sprinkle topping over fruit. Bake, uncovered, for 35-40 minutes, until fruit is tender and topping is golden brown. Best served warm or at room temperature.
Per Serving: 248 calories, 4.2 g fat
- I use frozen sliced strawberries and rhubarb. It saves time and is so much easier. The quality of the frozen fruit is also consistent whereas I have mixed results when it comes to buying strawberries in particular.
- As I mentioned, I often double the recipe. It freezes well although we actually ate it all this time so there was no need to freeze half! I use two separate baking dishes when I double it. I might try making one large crisp next time around.