Rhubarb and Pear Crisp

Skill

Makes

6 - 8 Servings

Recipe Tip: For those who love a bit of crunch in their dessert, consider adding a handful of chopped nuts to the topping mixture before baking.

Rhubarb and Pear Crisp

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Rhubarb and Pear Crisp

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Directions

Item No. 101307

Ingredients

    Filling:
  • 5 rhubarb stalks (about 4 cups), cut into 1/2-inch pieces
  • 2 d'Anjou pears, peeled and cut into 1/2-inch chunks
  • 1/2 cup granulated sugar
  • 1/2 cup Stonewall Kitchen Strawberry Apple Rhubarb Jam
  • 1 orange, juiced
  • 1 Tablespoon corn starch
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

  • Crumb Topping:
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 Tablespoons cold butter

Directions

  1. Preheat oven to 350° F and grease a 6-cup shallow baking dish (or a 9 inch round cake pan).
  2. To make the filling, in a large bowl stir the rhubarb and pears with the sugar, jam, orange juice, corn starch and spices until coated. Transfer the mixture into the prepared baking dish.
  3. To make the topping, combine the flour, oats, brown sugar, cinnamon and salt in a medium bowl. Cut the butter in with a pastry blender, two knives, or by using your hands until uniformly blended and large crumbs form. Sprinkle the crumb topping over the rhubarb mixture.
  4. Bake 40-50 minutes until the crumb topping is golden brown and crisp, the juices bubble and the fruit is tender.
  5. Serve warm with ice cream.