Rhubarb And Apple Crisp Food

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.

RHUBARB STRAWBERRY APPLE CRISP

Steps:

• Preheat your oven to 350F.
• If using frozen rhubarb, place it in a sieve and rinse under cold water to remove any ice crystals.
• Place the rhubarb, apples, and strawberries in a large bowl.
• In a small bowl, whisk together the sugar, 3 tablespoons flour, and ½ teaspoon cinnamon. Sprinkle over the fruit and toss to evenly coat.
• Transfer the fruit mixture to an oblong baking dish and gently press to even out the surface.
• In a medium bowl, stir together the oats, remaining ⅓ cup flour, brown sugar, and remaining ½ teaspoon cinnamon. Slowly drizzle in the buttery spread or oil while stirring with the fork. Continue stirring until evenly distributed and crumbly.
• Evenly scatter the crumble over top of the fruit.
• Bake for about 1 hour, or until the fruit starts to bubble around edges and a knife inserted in the center of the crisp comes out hot.
• Serve warm or at room temperature with a scoop of dairy-free vanilla ice cream or a dollop of dairy-free vanilla yogurt, if desired.
• Store leftovers covered in the refrigerator for up to 3 days.

APPLE-RHUBARB CRISP

Steps:

• Heat oven to 375°F.
• Combine oats, graham crumbs, nuts, butter, 1/3 cup each sugar and flour, and 1/2 tsp. cinnamon.
• Mix remaining sugar, flour and cinnamon in large bowl until blended. Add apples and rhubarb; mix lightly.
• Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with oat mixture.
• Bake 35 to 40 min. or until apples are tender and fruit mixture is hot and bubbly. Cool slightly.

RHUBARB APPLE CRISP

Steps:

• Preheat oven to 375°F.
• Grease an oval baking dish with a 6-cup capacity. (The fruit will shrink when baking as water escapes so don't worry if it is filled fairly high!)
• In a medium-sized bowl, combine the rhubarb, apples, cane sugar, whole wheat flour, vanilla and cinnamon. Toss well and place in your prepared baking dish.
• In a small bowl, combine the ingredients for the crumb topping. Using your hands or a spoon, sprinkle it evenly on top of the fruit mixture.
• Bake at 375°F for approximately 50 minutes or until the topping is golden brown and the filling is thick and bubble. (If you find that the topping is getting quite brown before the fruit is cooked, you can cover it with tin foil part-way through).
• Let cool before serving for the little ones to avoid burnt tongues!

RHUBARB APPLE FRUIT CRISP

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine maple syrup and cornstarch
• Add fruits and mix until coated with the syrup mixture
• Pour into a greased 8 inch square baking dish or pie plate
• In a small bowl, combine the oat, brown sugar, melted coconut oil, flour and cinnamon
• Mix it well until It's crumbly
• Sprinkle over the fruit in baking dish
• Bake 45 minutes until fruit in bubbly in the center and edges are browned, usually about 45 minutes

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.

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.)

RHUBARB & APPLE CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
• Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.

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.

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 STRAWBERRY APPLE CRISP

Steps:

• Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes.
• Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish.
• Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.

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.

RHUBARB APPLE CRISP

Steps:

• Preheat the oven to 400ºF. Grease a 9x13-inch baking dish. Set aside.
• To make the topping, whisk together the oats, brown sugar, cinnamon, flour and salt in a small bowl until combined. Using a pastry blender or two knives, cut the butter into the mixture until the mixture is moist and there are no pieces of butter larger than an almond. Place in the refrigerator while you make the filling.
• In a large mixing bowl, stir the apples, rhubarb, granulated sugar, brown sugar, salt and vanilla extract until well coated. Scrape evenly into the prepared baking dish. Sprinkle the topping evenly over the filling.
• Place in the preheated oven and bake for about 45 minutes, or until the topping is brown and the filling is bubbly. Remove from the oven and let cool slightly before serving. Serve with whipped cream or vanilla ice cream.

APPLE RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees.
• Combine chopped apples and rhubarb in large bowl.
• Sprinkle lemon juice over fruit and stir to coat.
• Sprinkle 1/2 cup white sugar over fruit and stir to coat.
• Butter an 11 x 7 inch baking dish.
• Place fruit mixture in prepared dish.
• In separate bowl, combine quick cooking oats, brown sugar, flour and cinnamon till combined.
• Cut in cold butter till mixture is crumbly.
• Place dry mixture evenly over fruit.
• Bake for 40-45 minutes or till fruit is tender and crust is golden brown.
• Serve warm with whipped cream or ice cream.

PLUM AND RHUBARB CRUMBLE

Steps:

• Preheat oven to 200°C (390°F). Place plain flour and cold cubed butter into a large mixing bowl. Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side.
• In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.
• Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish. Scatter the crumble mixture over the top of the fruit. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
• Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.

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 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.

RHUBARB CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
• For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.

GLUTEN-FREE APPLE RHUBARB CRISP RECIPE

Steps:

• Preheat an oven to 180°C (350°F). Also, lightly grease an 8x8 baking dish.
• In a pot, add the apples, rhubarb, cinnamon, nutmeg, lemon juice, brown sugar, and water.
• Cook on medium heat with the lid on for 5 minutes. Remove the lid and cook for a further 5 minutes or until the apples and rhubarb are tender.
• In a bowl, add the butter, gluten-free plain flour, brown sugar, cinnamon, and nutmeg. Work the ingredients using your fingertips until it resembles large breadcrumbs.
• Gently work in the gluten-free cornflakes and walnuts.
• Transfer the apple and rhubarb to the baking dish and add the topping.
• Bake for 30 minutes or until the topping is golden brown.
• Serve & Enjoy.

APPLE RHUBARB CRISP

Steps:

• Preheat oven to 350ºF.
• Peel and core apples, then chop into chunks and place in a large bowl with chopped rhubarb.
• Stir in 3 TBS granulated sugar, 2 TBS flour, lemon juice, lemon zest, cinnamon and cardamom with the apples.
• Transfer fruit mixture into a 9-inch baking dish.
• In a small bowl, mix together ½ cup flour, oatmeal, pecans, ¼ cup sugar, brown sugar and salt.
• Using your fingers, squeeze butter into the flour mixture until it resembles pebbles.
• Sprinkle the topping evenly over the fruit and bake until browned and bubbly, about 1 hour.
• Serve warm or cool to room temperature.