Best Rhubarb Apple Crisp Recipe Low Sugar Recipes

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 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.

RHUBARB & APPLE CRISP RECIPE {LOW SUGAR} RECIPE - (4.5/5)

Steps:

• Instructions Preheat the oven to 375 degrees F. Lightly coat an 8- by 8-inch baking dish with cooking spray. The filling: In a large bowl, combine the rhubarb, apple, lemon juice, agave nectar and cornstarch. Toss to coat the fruit. Spread the fruit mixture in the baking dish. The topping: In a medium-sized bowl, stir together the flour, oats, pecans, cinnamon, nutmeg and salt. Pour in the coconut oil and maple syrup, and toss to coat, using a fork or your hands. Sprinkle the topping evenly over the fruit mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake until the fruit is bubbling and the topping is golden brown, 20 to 25 minutes. Serve with ice cream or whipped cream, if desired. Instructions

RHUBARB CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 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.

RHUBARB CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
• Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

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.