Apple Rhubarb Crisp Recipes

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:

• 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.)

APPLE RHUBARB CRISP

Steps:

• 1. Combine oats, graham crumbs, nuts, butter, 1/3 cup sugar, 1/3 cup flour, and 1/2 tsp cinnamon in a bowl.
• 2. In another bowl, mix the remaining sugar, flour, and cinnamon until blended.
• 3. Add apples and rhubarb, mix.
• 4. Spoon rhubarb/apple mixture into an 8 inch greased baking dish.
• 5. Sprinkle with oat mixture.
• 6. Bake at 375 degree oven for 35 to 40 minutes or until the apples are tender.

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 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.

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.