Rhubarb Apple 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.

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

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.

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 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:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with 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.

RHUBARB CRISP

Steps:

• Preheat oven to 400 degrees. Set rack in the center of the oven. Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tablespoons sugar and 3 tablespoons of flour to coat evenly. Spread crisp topping over entire surface. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or a la mode.

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:

• 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.

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.

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 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.

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.

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 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!

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:

• 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.