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Print This Apple Rhubarb Crisp Recipe

Apple Rhubarb Crisp Recipe

Fresh Peach Cobbler with Homemade Peach Frozen Yogurt.

Apple Rhubarb crisp recipe. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert!

4 cups apples, peeled and sliced
2 cups rhubarb, chopped
1 cup granulated sugar
2 tablespoons corn starch
1/2 teaspoon nutmeg
1 teaspoon of cinnamon
1 cup walnuts, chopped
2 cups quick cooking steel cut oats
1/3 cup flour
1/2 cup brown sugar
1/2 cup butter, melted

Oven Temp: 325°
Recipe Cooking Time:
Pan Type: 9" x 13" baking pan

Apple Rhubarb Crisp Directions

Preheat your oven. Lightly oil your pan.
Cover a baking sheet with tin foil and place cake pan on it to catch the run over of juices when baking.

For crust and topping: In the same bowl combine the nuts, oats, flour, brown sugar and butter.
Mix with a fork until crumbly.
Press half of the oat mixture into the bottom of your prepared pan, set the rest aside for the topping.
On top of the bottom crust, spread the chopped rhubarb and apples.
Measure out 1 cup of sugar and stir in the corn starch.
In a sauce pan combine one cup of water and the sugar mix, boil until the water clears.
Sprinkle the cinnamon and nutmeg over the apples and rhubarb and pour the hot sugar water over the top.
Cover the top of apples filling with the remainder of the oats and bake.
Great served hot or cold, plain or with your favorite ice cream.

Recipe Serves: about 10

Nutrition facts for Apple Rhubarrb Crisp:
Serving Size 135 g
Amount Per Serving
Calories 350
Calories from Fat 158
% Daily Value*
Total Fat 17.6g 27%
Saturated Fat 6.4g 32%
Trans Fat 0.0g
Cholesterol 24mg 8%
Sodium 69mg 3%
Potassium 242mg 7%
Total Carbohydrates 46.6g 16%
Dietary Fiber 3.8g 15%
Sugars 29.8g
Protein 5.5g
Vitamin A 6% Vitamin C 9% Calcium 5% Iron 8%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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