Double-Crunch Bumbleberry Crisp

Author: Canadian Living

Bumbleberry is a tumble of juicy fruit and makes a delicious contrast to this dessert's generous crisp layers under and over the fruit.

  • Portion size 8 servings


  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 3/4 cups packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter melted
  • 1 1/2 cup chopped rhubarb
  • 1 cup sliced strawberry
  • 1 cup sliced peeled apple
  • 1 cup blueberry
  • 3/4 cups granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 1 teaspoon grated orange rind


In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch (2.5 L) square cake pan.

Sauce: In small saucepan, combine sugar with cornstarch; whisk in water and orange rind until smooth. Bring to boil, reduce heat to medium-low and cook for 5 minutes or until thickened and clear, whisking constantly.

Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; arrange over base. Pour sauce over top; sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 50 to 60 minutes or until fruit is tender and topping is golden. Serve warm.

Nutritional facts <b>Per serving:</b> about

  • Protein 4 g
  • Calories 380.0
  • Total fat 13 g
  • Total carbohydrate 65 g
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Baking & Desserts

Double-Crunch Bumbleberry Crisp