Well, I love apple crisps and rhubarb crisp – but didn’t like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.
This is an old family favorite. We especially like it for the Thanksgiving holiday. Originally submitted to ThanksgivingRecipe.com.
The combination of fruit in this dish really compliment each other. It can be made a day before serving. That is if you can keep in the fridge with out anyone sneaking a bite! It’s that good! Sometimes we double the topping part.
Delicious with fresh peaches. This recipe has been made for several generations in our family. A favorite for summer. Can also be made with other fruits, but peaches have always been the best!
If you’ve never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.
If you can open a can, you can make this easy dump cherry crisp! Cherry pie filling is topped with a delightfully crunchy oat-nut mixture. As a variation, try adding a teaspoon of cinnamon to the topping.
This takes a little longer but is truly worth the extra effort. You can use the apple filling as topping for ice cream, for apple crisp, apple pie, or anything else you like to top with apples.
I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!
This may sound a bit strange, but it is really a rich and delicious recipe. The topping forms a soft golden brown crust that is somewhat cookie-like. It compliments the tartness of the apples very well. Enjoy!
Personal recipe… the way I make it in Australia. Apple crumble pie with coconut and rolled oats. Cut up and serve with hot or cold custard!
A warm graham cracker crunch to top your ice cream with! Spoon hot over a bowl of cold vanilla ice cream. Really tasty, really easy!
Strawberry gelatin is the thickening agent in this cobbler. This is a recipe my mom and I always bake and it is very good.
A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp – great to take to a potluck or party.
Almond and coconut flavors complement the apples beautifully! Granny Smith apples work best, but any will do. Serve with warm custard for a simple yet delicious Autumn dessert.
After experimenting with many different recipes, I came up with this unique recipe for apple crisp. It has some ingredients you wouldn’t expect to find in a crisp recipe, making this apple crisp especially delicious.
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
A family favorite. The house smells great when it’s cooking! Serve warm. Vanilla ice cream is a great accompaniment.
My family fights over this great Thanksgiving side dish that was first brought to our table by my Aunt Joan more than ten years ago. It’s the only thing I’ve found that will convert even the most die-hard canned cranberry eater to a fresh berry advocate.
