Rhubarb Apple Fruit Crisp Food

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

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

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 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.

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 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 AND APPLE CRISP

Steps:

• Preheat oven to 375°F.
• Wash and dice rhubarb and apples all the same size pieces.
• Add in the fresh ginger, white sugar, tapioca.
• Toss all well together.
• Place in a 9 x 13 baking pan.
• In a food processor put the flour and brown sugar and cold butter.
• Pulse until like pea like pieces or a coarse cornmeal texture.
• Add the oats and almonds by hand crumbling well together.
• Spread crumb mixture over fruit mixture.
• Bake for 45- 50 minutes until brown and bubbly.
• Serve warm with vanilla ice cream.
• Note: this recipe in with the fruit also had 1/2 tsp ground ginger, but I always thought the fresh ginger was enough.
• Use your judgement if you would like to add it or not.