Apple, Rhubarb and Berry Crisp
Author: 
Recipe type: Dessert
Serves: 6
 
Rhubarb is low in calories, contains antioxidants (all veggies do), and interestingly, the red stalks have more vitamin A than the green. The combo of three fruits---apples, strawberries, blueberries---and one veggie---rhubarb---comes together beautifully for this warm-weather dessert. The crisp topping is just as wholesome, made with oats, pecans, and wheat germ. I served the crisp with "creamy" low-fat vanilla Greek yogurt versus the usual high fat ice cream or whipped cream. To make this recipe gluten free, use GF oats and flaxseed.
Ingredients
  • 8 ounces rhubarb, cut into ½-inch pieces
  • 8 ounces strawberries, quartered (you can cut smaller berries in half)
  • 1 cup blueberries
  • 1 large Pink Lady apple (or any other sweet, firm apple), cut into ½-inch pieces
  • ¼ cup plus 2 tablespoons brown sugar, divided
  • ½ teaspoon ground cinnamon, divided
  • 1½ tablespoons cornstarch
  • ¾ cup quick-cooking oats
  • ½ cup roughly chopped pecans
  • 2 tablespoons wheat germ (I used Kretschmer Original Toasted) or ground flaxseed
  • A few pinches kosher salt
  • 3 tablespoons expeller pressed canola oil
  • Low-fat vanilla Greek yogurt, optional
Instructions
  1. Preheat the oven to 375°F. Place the rhubarb, strawberries, blueberries, and apples in a large bowl and stir gently to combine. Add ¼ cup of the brown sugar, cornstarch, and ¼ teaspoon of the cinnamon and stir gently until the fruit is evenly coated.
  2. Place the fruit mixture in an 8 x 8-inch baking pan or dish and set aside.
  3. To make the topping, place the oats, pecans, the remaining brown sugar, wheat germ, the remaining cinnamon, and kosher salt in a medium bowl and stir to combine. Add the oil and stir until the oat mixture is well coated. Spread the topping evenly over the fruit mixture.
  4. Bake 40 to 45 minutes, or until the fruit is tender and the topping is golden brown. (Cover with foil about halfway through to prevent the topping from browning too quickly.) Serve with vanilla Greek yogurt as desired.
Nutrition Information
Calories: 270 Fat: 15g Carbohydrates: 34g Sodium: 5mg Fiber: 5g Protein: 4g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2013/05/24/apple-rhubarb-and-berry-crisp/