RHUBARB CRISP RECIPE: HOW TO MAKE IT
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. 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! —C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 52g carbohydrate (36g sugars, FiberContent 3g fiber), ProteinContent 3g protein.
PEACH COBBLER RECIPE: HOW TO MAKE IT - TASTE OF HOME
I created this peach cobbler recipe myself with a few tips from my mom and grandma. Because it's so quick and easy, it can be made in minutes to suit any occasion. I've used it as a breakfast fruit dish, a dinner dessert and a light snack. —Martha Betten, North Manchester, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring peaches and reserved 1/4 cup juice just to a boil. , Meanwhile, in a bowl, combine 1 cup sugar, flour, baking powder and salt. Stir in milk; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining 1/4 cup sugar. Bake until bubbly and golden, 20-25 minutes. Serve warm and, if desired, with whipped cream.
Nutrition Facts : Calories 328 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 282mg sodium, CarbohydrateContent 52g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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RHUBARB CRISP RECIPE: HOW TO MAKE IT
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Total Time 60 minutes
Category Desserts
Calories 320 calories per serving
- 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.
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Reviews 4.4
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- Preheat oven to 400°. Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring peaches and reserved 1/4 cup juice just to a boil. , Meanwhile, in a bowl, combine 1 cup sugar, flour, baking powder and salt. Stir in milk; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Sprinkle with remaining 1/4 cup sugar. Bake until bubbly and golden, 20-25 minutes. Serve warm and, if desired, with whipped cream.
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