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Bumbleberry Crisp

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.956
Energy (kCal)1737.1075
Carbohydrates (g)291.2501
Total fats (g)68.631
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan. | 2. Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 cup - - - -
    oat 1 cup rolled 231.24 62.2468 16.262 6.6082
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    cinnamon 1/2 teaspoon - - - -
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    sugar 1/2 cup granulated 159.9 30.004 5.005 2.496
    orange 1 zested juiced 1.7625 0.4406 0.0352 0.0045
    rhubarb 1 1/2 cups chopped 38.43 8.3082 1.6469999999999998 0.366
    strawberry 1 cup sliced 48.64 11.6736 1.0184 0.456
    apple 1 cup sliced peeled 65.0 17.2625 0.325 0.2125
    blueberry 1 cup 84.36 21.4452 1.0952 0.4884

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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