Rude Barb's Strawbapple Crisp

Seeking a fresh, low-fat dessert? Try Rude Barb’s Strawbapple Crisp, a delightfully easy blend of strawberries, apples, and rhubarb topped with crispy whole grain crumbs.

This recipe comes to us from “Looneyspoons: Low-Fat Food Made Fun!,” possibly the zaniest, most reader-friendly cookbook you’re likely to encounter. The sister act of Janet and Greta Podleski is bubbling over with recipes, ideas and lots of solid nutrition info. Their lighthearted approach takes all the intimidation out of cooking.

Rude Barb’s Strawbapple Crisp

Per serving (serves 6):

Calories: 244

Fat: 4.1 g. (15% of cal.)

Sat. fat: 2.2 g.

Cholesterol: 10 mg.

Fiber: 3.3 g.

Protein: 3.2 g.

Carb.: 51.8 g.

Sodium: 46 mg.

Note: Also a very good source of vitamin C.

Diet Exchanges: Milk 0; veg 0; fruit 0.9; bread 2.6; meat 0; fat 0.6

Rude Barb’s Strawbapple Crisp


  • 3/4 c quick-cooking rolled oats
  • 1/4 c whole wheat flour
  • 1/4 c packed brown sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp light margarine


  • 3 c peeled, sliced tart apples
  • 1 1/2 c sliced strawberries
  • 1 1/2 c sliced rhubarb
  • 1/2 c packed brown sugar
  • 2 tbsp orange juice
  • 1 1/2 tbsp cornstarch

1. Preheat oven to 375 degrees F.

2. To make topping: In a medium bowl, mix topping ingredients until mixture forms coarse crumbs.

3. To make filling: In a large bowl, combine the filling ingredients. Coat a shallow 11 x 8-in. baking dish with cooking spray. Pour in fruit and spread evenly. Sprinkle with topping. Bake uncovered for 35 to 40 minutes, until fruit is tender and topping is golden brown. Serve warm.

Ordering information: Looneyspoons: Low-Fat Food Made Fun! by Janet and Greta Podleski (Granet Publishing Inc., 1997) is available in all major bookstores.


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