Blueberry, Apple And Rhubarb Crisp Recipe

Name: Blueberry, Apple And Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BASE:; 1 cup Splenda Sugar Blend For Baking; 3 Tablespoons Cornstarch; 1 teaspoon Ground Cinnamon; 1 pinch Ground Nutmeg; 2 cups Rhubarb Cut Into 1 Inch Pieces; 3 whole Medium Apples, Cored And Sliced; 2 cups Blueberries, Fresh; FOR THE TOPPING:; 2 cups Oats; 1/2 cups Flour; 1/2 cups Splenda Brown Sugar Blend; 1/2 teaspoons Ground Cinnamon; 1/4 cups Smart Balance

Servings: persons

FOR THE BASE:
1 cup Splenda Sugar Blend For Baking
3 Tablespoons Cornstarch
1 teaspoon Ground Cinnamon
1 pinch Ground Nutmeg
2 cups Rhubarb Cut Into 1 Inch Pieces
3 whole Medium Apples, Cored And Sliced
2 cups Blueberries, Fresh
FOR THE TOPPING:
2 cups Oats
1/2 cups Flour
1/2 cups Splenda Brown Sugar Blend
1/2 teaspoons Ground Cinnamon
1/4 cups Smart Balance

1
For the base:
2
1. Preheat oven to 400 degrees F (175 degrees C).
3
2. In a large bowl, mix the Splenda-Sugar blend, cornstarch, cinnamon and nutmeg together.
4
3. Cut rhubarb into one 1 inch pieces and add it to the bowl with Splenda-Sugar mixture.
5
4. Core and thinly slice apples and put into the bowl with the rhubarb.
6
5. Add blueberries to the other fruit and toss/mix to distribute fruit and Splenda-Sugar mixture.
7
6. Pour fruit mixture into a 9x13 inch glass baking dish.
8
For the topping:
9
7. In a large bowl, combine oats, flour, Splenda-brown sugar and 1/2 teaspoon cinnamon together.
10
8. Add small pats of Smart Balance and cut into the flour mixture until it looks crumbly (with no big chunks).
11
9. Pour oatmeal/sugar/butter mixture over the fruit.
12
10. Bake at 400 degrees F (175 degrees C) for 30-35 minutes or until topping is brown.
13
11. Serve warm. It's even better with a scoop of vanilla ice cream.
14
NOTE: Rhubarb may be a bit tart... squish it a bit with the warm blueberry and apple juice. YUMMMMM!
15
NUTRITION FACTS from MacGourmet:
16
Amount Per Serving
17
Calories: 200
18
Total Fat: 2.90g
19
Cholesterol: -
20
Sodium: 24mg
21
Total Carbs: 37.45g
22
Dietary Fiber: 2.72g
23
Sugars: 23.73g
24
Protein: 2.13g

656

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE BASE:, 1 cup Splenda Sugar Blend For Baking, 3 Tablespoons Cornstarch, 1 teaspoon Ground Cinnamon, and more.

Yes, Blueberry, Apple And Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry, Apple And Rhubarb Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions