Apple Cranberry Rhubarb Crisp Recipe 455 Recipes

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 CRANBERRY RHUBARB CRISP RECIPE - (4.5/5)

Steps:

• Combine all topping ingredients in a bowl and mix well. In a separate bowl, combine sugar and flout. Add fruit to flour mixture and toss to coat. Spoon fruit mixture into a lg baking dish, sprinkle with topping mixture. Bake at 375° for 40-50 minutes until fruit is tender.

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 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.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

JANE BRODY CRANBERRY APPLE CRISP RECIPE - (4.2/5)

Steps:

• 1. In a large bowl, combine the cranberries, apples, sugar, cinnamon, and 1 tablespoon of flour. Transfer the mixture into a greased 6 cup shallow baking dish. 2. In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats, and nuts. Stir in the melted butter or margarine and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture. 3. Bake the crisp in a preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving.

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-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

TRADITIONAL CRANBERRY APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Heat the orange juice, sugar, and about half the cranberries in a saucepan over medium heat until the mixture comes to a boil; simmer until the cranberries pop, 8 to 10 minutes, stirring occasionally. Mix in the apples and the rest of the cranberries. Remove from heat, allow to cool for several minutes, then pour into the prepared baking dish.
• In a bowl, mix together the pecans, brown sugar, cinnamon, nutmeg, and oats. Stir in the butter until thoroughly incorporated, then sprinkle the oat topping over the fruit mixture.
• Bake in the preheated oven until the filling is bubbling and the oat topping has begun to brown, about 45 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.

CLASSIC APPLE CRANBERRY CRISP

Steps:

• Preheat oven to 375°. In a large bowl, combine apples, cranberries, 1/4 cup brown sugar, lemon juice and cinnamon. Pour into a greased 8-in. square baking dish. In a small bowl, mix flour and remaining brown sugar. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, 25-30 minutes or until topping is golden brown and filling is bubbly. If desired, serve with ice cream.