Apple Cranberry Rhubarb Crisp Food

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 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.

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 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.)

CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 350°F.
• Mix the topping ingredients with a fork until well combined and crumbly.
• Toss the sliced apples and cranberries with the granulated sugar and cinnamon and place in a 2qt baking dish. Sprinkle the topping over the fruit.
• Bake for 30-35 minutes or until the topping is a golden brown and the cranberries are bubbly.
• This can be served warm or cold. As a warm dessert, it's excellent with a scoop of vanilla ice cream.

APPLE RHUBARB CRISP WITH MAPLE AND GINGER

Steps:

• Position a rack in the lower third of the oven and preheat to 350ºF.
• If the apple skins are red and pretty, leave them on; or peel them, it's your call. Cut the apples off the core and into 1-inch chunks; you should have 4 cups. Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent.
• In another large bowl, combine the oats, flour, sugar, cinnamon and salt (and nuts, if using). Stir to combine, then add the melted butter and work with your fingers until it begins to clump into a gravelly texture. Sprinkle the topping over the fruit.
• Bake the crisp for about an hour, until the crisp in golden brown and the fruit is bubbling up furiously around the sides. Remove and let stand for at least 10 minutes. Serve hot, warm, or at room temperature with scoops of vanilla ice cream.
• Store leftover crisp in the refrigerator for up to four days. Reheat before serving, or enjoy cold with yogurt for breakfast.

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

EASY APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees (F). Lightly grease a 9x13-inch baking dish with butter.
• Place the sliced apples and cranberries in a large bowl and toss with the orange juice and zest.
• Sprinkle the flour, sugars, and spices on top of the fruit and toss well to coat.
• Pour fruit mixture into prepared baking dish and set aside while you make the crumb topping.
• In a large bowl, combine the oats, both sugars, cinnamon and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.
• Sprinkle the topping evenly over the fruit mixture.
• Place the pan in the oven and bake for 55 to 60 minutes, or until the top is golden brown and the fruit is bubbling.
• Remove from the oven and place the pan on a cooling rack. Serve warm! Preferably with ice cream.

CRANBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

RHUBARB AND APPLE COBBLER

Steps:

• Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
• Cobbler: Preheat oven to 350 degrees F.
• To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
• When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish.
• Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream.

EASY STRAWBERRY RHUBARB CRISP (WITH OATS AND BROWN SUGAR)

Steps:

• Put the fruit into a large bowl. Mix the corn starch with the sugar in a small bowl.
• Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice, then put into the pie or baking dish and set aside.
• Rub the cold butter (chopped into pieces) and flour together until it forms small crumbs.
• Add the sugars, and oats to the crumble mixture in the bowl and mix well.
• Distribute the crisp topping evenly over the fruit. Place into preheated oven for about 30 minutes.
• Turn half way, then continue to bake for another 10 to 15 minutes or until the topping is golden brown and the filling is bubbly.
• Serve the strawberry rhubarb crisp when still hot or warm (it's also good at room temperature) on its own or with a scoop of ice cream, cream or even custard.

CRANBERRY-APPLE CRISP

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.

APPLE CRANBERRY RHUBARB CRISP

Steps:

• Topping: Combine all ingredients.
• Mix well.
• Set aside.
• Fruit: Combine sugar, flour and orange rind.
• Add fruits; toss to coat fruit thoroughly with dry ingredients.
• Spoon into 8-cup baking dish.
• Sprinkle topping evenly over fruit.
• Bake at 375 for 40-50 minutes, or until fruit is tender.
• Serve warm or at room temperature.

APPLE CRANBERRY RHUBARB CRISP

Steps:

• 1. Combine all topping ingredients in a bowl, and mix well. 2. In a separate bowl, combine sugar and flour 3. Add fruit to flour mixture, and toss to coat. 4. Spoon fruit mixture into a 2 litre baking dish, sprinkle with topping mixture 5. Bake at 375 for 40-50 minutes until fruit is tender. NOTES: Serve this quick and easy to prepare dish warm or at room temperature. For an extra special treat serve with a scoop of French Vanilla ice cream or whipped cream. Posted to recipelu-digest Volume 01 Number 371 by RecipeLu on Dec 15, 1997

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.