Rhubarb Apple Crisp
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, April 2013
4 small persimmons, peeled and sliced
3 medium apples, peeled and sliced
1 pound rhubarb, sliced
¼ cup granulated sugar
3 tablespoons orange juice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup all-purpose flour
1/3 cup dark brown sugar
¾ cup quick-cooking oats
1/3 cup chopped walnuts
6 tablespoons chilled butter, cut into pieces
¼ teaspoon salt
1. Preheat oven to 375°F.
2. Coat a 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, combine persimmon, apple slices, rhubarb, sugar, orange juice, cinnamon, and ginger; toss to mix well. Pour into baking dish.
3. Place all the topping ingredients in a food processor and process until the mixture is crumbly and there are no large pieces of butter visible. (This can also be done with a pastry blender, two forks, or your fingertips.) Sprinkle crumb mixture evenly over rhubarb mixture.
4. Bake 30-40 minutes or until topping is golden brown. Serve warm.
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