Apple Cranberry Rhubarb Crisp Recipe 455 Food

APPLE RHUBARB CRISP

Steps:

• Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
• Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.
• Combine the apples, rhubarb, lemon juice, vanilla, cinnamon, and 2 tablespoons of the brown sugar in a medium mixing bowl. Stir until the fruit is evenly coated with the sugar.
• Spread that mixture into an even layer in the prepared baking dish.
• Combine the oats, almonds, salt, and remaining brown sugar in the bowl of a food processor. Remove butter from the fridge and sprinkle it over the top. Pulse 10 to 20 times, until combined but still pretty chunky.
• Sprinkle the topping evenly over the fruit.
• Set the pan on a large baking sheet to catch any dripping juices. Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling.
• Cool at least 20 minutes, then serve.
• Store uneaten crisp loosely covered in the fridge for 2 days. (Don't cover the crisp until it's fully cooled or it could sweat.)

EASY APPLE RHUBARB CRISP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Stir flour, oats, brown sugar, and cinnamon together in a bowl. Pour melted butter into oat mixture and stir until crumbly. Pat half the oat mixture into the bottom of a 9x13-inch baking dish.
• Stir rhubarb and apples together in a bowl; pour on top of oat mixture in baking dish.
• Stir cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved and mixture is smooth.
• Heat sugar, 1 cup water, and vanilla extract in a saucepan over medium-high heat; bring to a boil, stirring constantly. Pour cornstarch mixture into sugar mixture and continue to boil, stirring constantly, until mixture thickens, 1 to 2 minutes. Drizzle sugar mixture over rhubarb and apples; sprinkle remaining oat mixture over the top.
• Bake in the preheated oven until hot and bubbly, 35 minutes.

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.
• In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.
• Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.

APPLE CRANBERRY RHUBARB CRISP RECIPE - (4.5/5)

Steps:

• Combine all topping ingredients in a bowl and mix well. In a separate bowl, combine sugar and flout. Add fruit to flour mixture and toss to coat. Spoon fruit mixture into a lg baking dish, sprinkle with topping mixture. Bake at 375° for 40-50 minutes until fruit is tender.

PEAR, APPLE AND CRANBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping:
• Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
• Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

APPLE RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
• Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
• Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

APPLE RHUBARB CRISP

Steps:

• For topping: Mix first 5 ingredients in medium bowl.
• Rub in butter until mixture begins to clump together.
• Mix in nuts.
• For filling: Preheat oven to 400F.
• Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat.
• Transfer to 8x8x2 inch glass baking dish.
• Sprinkle topping evenly over fruit.
• Bake until fruit is tender when pierced with knife tip and topping is crisp, about 45 minutes.
• Cover with foil if topping is browning too quickly.
• Cool 20 minutes.
• Serve warm with vanilla ice cream.

APPLE RHUBARB CRISP

Steps:

• Pre-heat oven to 350.
• Combine fruits, sugar flour & vanilla in a bowl and toss to coat.
• turn into an 8 x 8 glass baking dish.
• Sprinkle topping mix over fruit.
• Bake about 45 minute.
• Cool 20 minutes.

APPLE-STRAWBERRY RHUBARB CRISP

Steps:

• Mix all the topping ingredients together in medium bowl, mix till crumbly.
• Preheat oven to 400°F
• Combine all filling ingredients in large bowl and toss well to coat.
• Transfer to 8x8 dish.
• Crumble topping evenly on top.
• Bake till fruit is tender when pierced with fork and top is crisp, 30-35 minutes.
• At 20 minutes, cover with foil if needed to keep top from over-browning.
• Cool 20 minutes, serve.

CLASSIC APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375°. In a large bowl, combine apples, cranberries, 1/4 cup brown sugar, lemon juice and cinnamon. Pour into a greased 8-in. square baking dish. In a small bowl, mix flour and remaining brown sugar. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, 25-30 minutes or until topping is golden brown and filling is bubbly. If desired, serve with ice cream.

APPLE-RHUBARB CRISP

Steps:

• For topping
• Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)
• For filling
• Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

CRANBERRY APPLE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch baking pan.
• Stir together apples, sugar and oil. Add egg; mix well. In a separate bowl, sift together flour, baking powder, baking soda and cinnamon. Stir flour mixture into wet ingredients, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter into prepared pan.
• Bake in preheated oven for 35 to 45 minutes, until toothpick inserted into center of loaf comes out clean.