Apple Rhubarb Crisp

 

Apple Rhubarb Crisp   

• ▢½ cup sugar (depending on how sweet you want it)
• ▢3 tablespoons corn starch
• ▢4 cups sliced fresh rhubarb
• ▢2 cups apples (peeled and cut into chunks)
• ▢1 cup old-fashioned oats
• ▢½ cup packed brown sugar
• ▢½ cup butter (melted)
• ▢½ cup all-purpose flour
• ▢1 teaspoon ground cinnamon

Top of Form

Bottom of Form

1.                  Preheat oven to 350°F.

2.                  Combine sugar and corn starch in a large bowl. Add rhubarb and apples and gently toss to coat. Spoon into a greased 8-inch square baking dish.

½ cup sugar,3 tablespoons corn starch,4 cups sliced fresh rhubarb,2 cups apples

3.                  In a small bowl, combine oats, brown sugar, butter, cinnamon and flour until the mixture resembles coarse crumbs. Sprinkle over rhubarb mixture. Bake for 50 minutes or until bubbly and fruit is tender.

1 cup old-fashioned oats,½ cup packed brown sugar,½ cup butter,½ cup all-purpose flour,1 teaspoon ground cinnamon

4.                  Serve warm or at room temperature.

Notes

• Use your favorite apple for this recipe. Granny Smith or Honeycrisp apples are always a solid choice.
• Use gluten-free oats and flour to make this crisp GF.
• Baking time can vary based on the temperature in your oven. Bake until the top is a brown as you want it and the fruit is tender.
• Adjust the granulated sugar according to your apples and your preferences. If you want it more on the tart side, add a little less sugar. If you prefer sweeter desserts, add an additional ¼ cup sugar.
• If you use frozen rhubarb, make sure you thaw it first and drain off the extra liquid so your crisp isn't runny.
• Like a lot of streusel topping? Double the topping recipe for an extra thick layer.
• If you are serving the crisp directly from the oven, let it sit for 15-20 minutes before serving to let the juices thicken.

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Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 98mgFiber: 4gSugar: 26g

Nutrition info not guaranteed to be accurate.

 from Garnish with Lemon

Apple/Grape/Celery Low Cal Celery

 

For the Salad:

• 2 Honeycrisp Apples (medium-sized, approximately 1.5 to 2 cups when chopped)
• 1 cup Red Grapes, halved
• 1 cup Celery, thinly sliced (about 2-3 stalks)
• 1/3 cup Pecans, roughly chopped
• 1/4 cup Dried Cranberries, unsweetened (check ingredients for minimal sugar content)

For the Dressing:

• 1/2 cup Plain Non-Fat Greek Yogurt (high in protein, low in fat)
• 1 tablespoon Honey (you can adjust for sweetness)
• 1 tablespoon Fresh Lemon Juice
• 1 teaspoon Dijon Mustard (optional, for a tangy touch)
• 1/4 teaspoon Ground Cinnamon (optional, for a warm flavor)
• Salt and Pepper, to taste

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Instructions: Step-by-Step Preparation

1. Prepare the Fruit and Vegetables

Begin by prepping the main ingredients for your  salad. Start by thoroughly washing the Honeycrisp apples and grapes. Slice the apples into bite-sized cubes, leaving the skin on for extra nutrients and texture. You can also remove the seeds and core for a cleaner presentation. Once diced, place the apples in a large mixing bowl.

Next, halve the grapes. The grapes add a burst of sweetness and juiciness to the salad, so halving them will ensure they are easy to eat and mix evenly with the other ingredients. Set them aside.

Now, slice the celery thinly, as this  vegetable will provide crunch and a refreshing element to balance the sweetness of the apples and grapes. Aim for 1/4-inch slices, so the celery adds just the right amount of bite.

2. Prepare the Pecans and Cranberries

Chop the pecans into smaller pieces, keeping the size consistent to match the other ingredients. Toasting the pecans is optional but recommended if you prefer a deeper, nuttier flavor. To toast them, simply place the pecans in a dry skillet over medium heat and stir frequently for 3-4 minutes, or until fragrant.

For the dried cranberries, make sure to select unsweetened or low-sugar dried cranberries to keep the dish in line with WW guidelines. Chop the cranberries slightly if you prefer smaller bits in your salad, or leave them whole for more texture.

3. Prepare the Dressing

In a small bowl, whisk together the Greek yogurt, honey, lemon juice, and optional Dijon mustard. The yogurt acts as a creamy base that provides protein while remaining light and low in calories. The honey adds just enough sweetness, and the lemon juice provides a zesty contrast to the richness of the yogurt. The mustard and cinnamon are optional, but they can lend a subtle depth of flavor to the dressing.

Season the dressing with a pinch of salt and pepper to taste, and whisk until it is smooth and well combined. Taste the dressing and adjust the sweetness or acidity if needed. If the dressing is too thick, you can thin it with a teaspoon or two of water or additional lemon juice.

4. Assemble the Salad

Once all your salad components are ready, it’s time to assemble. In the large mixing bowl with the chopped apples, grapes, and celery, add the pecans and dried cranberries. Gently toss everything together so that the ingredients are evenly distributed.

Next, drizzle the prepared dressing over the salad. Use a spatula or large spoon to toss everything together until all the fruits, nuts, and vegetables are well-coated with the dressing.

5. Serve and Enjoy

Serve the salad immediately for the best texture and freshness. You can also refrigerate the salad for up to 2 hours before serving if you prefer it chilled. If preparing in advance, it’s best to keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.

Baked Apple Fritters

https://ineskohl.info/baked-apple-fritters/?fbclid=IwY2xjawF2XTdleHRuA2FlbQIxMAABHZwEdkUprPVCiqJuK55NFVBB9PU1cI9U3xWzl_zW0-koM3fILlW5IUUvRA_aem_pTT9aXfzGZkZ-SRNaO0Mbw 

Sheila's Apple Crisp

 Apples  6-8 large apples (or more)

    Peel and slice to cover the bottom and about half-way up the 9 x 13 casserole pan
    Add 1/2 white sugar and sprinkle cinnamon on top

Mix:

1 1/2 c. oatmeal
1 1/2 c. flour
1 c. brown sugar
3/4 to 1 c. softened butter

Spread over apples.  Cover with tinfoil and bake at 350 degrees for 45-60 minutes.  Take tinfoil off the last 15 minutes of baking.  Cook apples completely and make sure they are done before removing from oven.  

    

Apple Cake

 

Apple Crisp (Homemaking Night Greenwood Village Ward 1986)

6 T brown sugar
6 T sugar
1/2 c. flour
3/4 c oatmeal
1/3 c. melted butter
1 t. cinnamon
1/2 c. water

Peel and slice 5 medium apples.  Place in glass 8 x 8 pan and top with oatmeal mixture  Pour 1/2 water evenly over the Top  Bake uncovered 30 to 35 minutes or until apples are tender.  Cherries or peaches may be substituted for apples but omit the water.  Serves 6-8.  Double for 9 x 13 pan. 

Apple Cake

1 c. canola or vegetable oil

2 c. sugar

3 eggs

2 1/2 cups flour

2 t. baking powder

1 t. baking soda

1 t salt

2 t. ground cinnamon

1 t. ground nutmeg

1 t vanilla extract

4 c peeled and grated apples--granny smith or other cooking apple

Frosting

1 8-oz pkg cream cheese, room temperature

1 stick butter, softened

4 1/2 c. (about 1 (lb)

2 t. vanilla extract

1 c. toasted pecans

Combine oil and sugar together in a bowl; beat in eggs.  Sift all dry ingredients together and then add to egg mixture.  Fold in vanilla and apples.  Pour into a greased 9 x 13-inch pan.  Bake at 325 degrees for 1 hours; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer.  Gradually add the powdered sugar; beat until smooth and then add vanilla.  Frost the cooled cake and then sprinkle pecans over top.  Makes 12 to 15 servings.

Apple Butter (no sugar)

1.  Peel and slice about 6-8 large apples
2.  Add 1 1/2 T. cinnamon
3.  Add a little ginger
4.  Add 2 t. lemon juice
5.  Add 2 5. vanilla when you are blending it

Cook in crock pot on high for about 2 hours.  Turn to low and cook for another 10-12 hours.  Put contents in blender and add vanilla for correct consistency or use immersion blender.  Cook about 2 hours more in the crock pot.  Place in refrigerator or freeze in small portions.  Excellent on pancakes or waffles. 

Louisa May Alcott's Apple Slump

4 to 6 tart apples (3 cups sliced)
1/4 c. firmly packed brown sugar
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. salt
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. sugar
1 egg (well beaten)
1/2 c. milk
1/2 c. melted butter
Pare, core, and slice the apples.  Preheat oven to 350 degrees.  Grease with butter the inside of a 1 1/2 quart baking dish.  Put into the dish the sliced apples and brown sugar, nutmeg, cinnamon, and 1/4 t. salt.  Bake apples uncovered until they are soft, about 20 minutes.  While the apples are baking, sift together into a bowl the flour, baking powder, 1/2 t. salt and sugar.  Mix into this the beaten egg, milk and melted butter.  Stir gently  Spread this mixture over the apples and continue baking--until the top is brown and crusty (abt 25 minutes)  Serve with whipped cream.  Serves 6 

from Orchard House, Concord, Massachusetts
Orchard House, 19th century home of the Alcotts was the setting for Little Women.  Today the house is a National Historic Landmark visited by people worldwide.  It's worth the time to go!

Apple Cobbler

3  cups sliced apples
3/4 c. water
1/2 c. sugar
Bring to a boil
Mix 1 1/2 T. cornstarch plus 2 T. cold water together.  Add to apple mixture.  Boil 1 minute until slightly thick.  Dot with butter.

Mix together crisp cobbler for top:

3/4 c. sugar
3/4 c. flour
1/2 c. butter

Mix together with pastry blender in bowl until mixture is smaller than pea size.  Sprinkle on top of apples mixture.  Bake 400 degrees for abt 20 minutes.

Apple Crumb Pie (favorite apple pie)

 Pastry for singe-crust pie (9 inches)
6 cups-- peeled, sliced apples (abt 7)
2 T. butter
4 t. lemon juice
½ c. sugar
1 T. all-purpose flour
½ t. ground cinnamon
½ t. ground nutmeg

Topping:
½ c. all-purpose flour
½ c. sugar
¼ c. cold butter

Line a 9-inch pie plate with pastry; flute edges.  In a bowl, combine the apples, butter, and lemon juice.  In a separate bowl , combine sugar, flour, cinnamon, and nutmeg.  Mix together.  Spoon into the pastry shell.  For topping, combine flour and sugar in a bowl, cut in butter until mixture resembles coarse crumbs.  Sprinkle over filling. 

Bake at 375 degrees for abt. 60 minutes or until the filling is bubbly and the apples are tender.  Use a metal pie ring so the fluted crust doesn’t burn or use tin foil to make one.  Cool on a wire rack.   Yields 6 to 8 servings.

 

 

Apple Pie Cookies

for the crust:
1 1/4 cups flour
1/2 teaspoon salt
4 tablespoons cold butter
3 tablespoons shortening
3 tablespoons ice cold water
HINT: If pressed for time, use pre-made pie crust

 

for the filling:
3 large granny smith apples
1 teaspoon lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1 teaspoon apple pie spice
pinch of salt
1/2 cup applesauce
1/2 cup apple juice or cider
1 cup water
HINT: If pressed for time, used canned apple pie filling

 

for the topping:
1 cup packed brown sugar
3/4 cup flour
3/4 cup oats
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cold butter, cut into small chunks
powdered sugar (for garnish)

 

Directions
For the crust: In a medium mixing bowl, mix flour and salt. Using your fingers or a pastry cutter, cut butter into the flour until it looks like coarse meal, and then cut in Crisco until well blended. Add ice cold water and stir with fork. Use your hands to gently work the dough into a ball. On a floured surface, roll out the dough to 1/8″ thickness. Use a round cookie cutter or rim of a glass (about 3″ is right) to cut out as many circles as you can. Place circles on a parchment-lined or silpat-lined cookie sheet and place in the freezer while you prepare other ingredients.

For the filling: Peel, core, and dice apples into small chunks. Pour lemon juice on top and stir to give an even coat. In a large saucepan, combine applesauce, juice and water over medium heat. In a separate bowl, stir sugar, cornstarch, cinnamon, salt, and nutmeg together. Add sugar mixture to the pan and stir constantly until it reaches a boil. Boil for 2 minutes, stirring frequently, then add diced apples. Return to a boil, then lower heat to a simmer, cover, and allow to cook for 5-7 minutes, or until apples are tender. Chill for at least 30 minutes.

For the topping: In a medium bowl, mix all of the dry topping ingredients with a fork, then incorporate butter chunks with your fingers until mixture is combined and crumbly. Set aside 1 cup of the topping, then add to the chilled filling, stirring until just combined.

Assembly: Preheat oven to 375 degrees. Spoon a heaping tablespoon of filling on top of each dough circle. Spread out somewhat evenly, then top with 1 teaspoon of the reserved crumbly topping. Bake for 13-15 minutes, or until barely golden brown around the edges. Remove to a cooling rack, then top with a dusting of powdered sugar once cooled.

Apple Crisp -- Sheila

6-8 large apples (combo of sweet and sour)
2/3 c. brown sugar
2 t. cinnamon
1/2 t. nutmeg
2-4 t. water
Peel and slice apples and put in 9 x 13 pan

Mix
1 c. flour
1 c. oatmeal
1 c. brown sugar (or 1/2 c)
Mix in softened 1 cube butter

Crumble over apples.  Bake covered at 350 for 1 hour.  Uncover last 15 minutes