Apple Rhubarb Crisp Food

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.

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-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.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

APPLE RHUBARB CRUMBLE

Steps:

• In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.

MOM'S RHUBARB-APPLE CRISP

Steps:

• Preheat oven to 375°F. Coat a 6-cup, preferably oval, baking pan or dish with cooking spray.
• Combine rhubarb, apples, granulated sugar, 2 tablespoons flour, vanilla extract, and cinnamon in a medium bowl; toss well, and place in prepared baking dish.
• Combine remaining 6 tablespoons flour, oats, and brown sugar in a bowl; mix well. Add butter to mixture; rub in with your hands until the mixture begins to hold in clumps when compressed. Sprinkle oat mixture evenly over rhubarb mixture in baking dish.
• Bake at 375°F until topping is golden brown, filling is thick and bubbly, and fruit is tender, about 50 to 55 minutes. (Cover loosely with foil if the top begins to brown too quickly.) Cool 15 minutes before serving.

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 RASPBERRY CRISP

Steps:

• Place the apples and raspberries in a large bowl. Add sugar and 3 tablespoons all-purpose flour; toss gently to coat. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the oats, brown sugar, whole wheat flour and remaining all-purpose flour. Cut in butter until crumbly; sprinkle over top (dish will be full)., Bake, uncovered, at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.

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.

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 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.

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.

RHUBARB & APPLE CRISP RECIPE {LOW SUGAR} RECIPE - (4.5/5)

Steps:

• Instructions Preheat the oven to 375 degrees F. Lightly coat an 8- by 8-inch baking dish with cooking spray. The filling: In a large bowl, combine the rhubarb, apple, lemon juice, agave nectar and cornstarch. Toss to coat the fruit. Spread the fruit mixture in the baking dish. The topping: In a medium-sized bowl, stir together the flour, oats, pecans, cinnamon, nutmeg and salt. Pour in the coconut oil and maple syrup, and toss to coat, using a fork or your hands. Sprinkle the topping evenly over the fruit mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake until the fruit is bubbling and the topping is golden brown, 20 to 25 minutes. Serve with ice cream or whipped cream, if desired. Instructions