Rhubarb-Berry Crisp - Kraft Recipes Top
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Rhubarb-Berry Crisp

Prep Time
Total Time

8 servings, 1/2 cup each

Celebrate rhubarb season with this delicious old-fashioned crisp. (While you're at it, you may as well throw some blueberries in there!)

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix oats, flour, nuts, 1/4 cup sugar, butter and cinnamon until blended; set aside.
  • Place fruit, dry pudding mix and remaining sugar in large bowl; toss to coat. Transfer to 8-inch square baking dish; sprinkle with oat mixture.
  • Bake 40 to 50 min. or until topping is golden brown and filling is bubbly. Cool slightly.

Special Equipment Needed


Use fresh or frozen fruit for this recipe.

How to Store Nuts

Nuts have a high oil content that can become rancid quickly and will ruin any dish that they are used in. Store shelled nuts in a tightly covered container in the refrigerator for up to 4 months. For longer storage, place shelled nuts in a freezer-weight resealable plastic bag and store in the freezer for up to 6 months. Do not chop nuts before storing; nuts stay fresh longer when stored in larger pieces.

How to Chop Nuts

Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Best Apples for Baking and Cooking

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 320
Total fat 15g
Saturated fat 8g
Cholesterol 30mg
Sodium 270mg
Carbohydrate 46g
Dietary fiber 4g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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