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
Add to Recipes
Made With Our
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
- 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
Crumb Topping:
Directions
- Preheat oven to 350° F and grease a 6-cup shallow baking dish (or a 9 inch round cake pan).
- 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.
- 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.
- Bake 40-50 minutes until the crumb topping is golden brown and crisp, the juices bubble and the fruit is tender.
- Serve warm with ice cream.
