Hello all,
I've had these two small cast iron pans for a year and have been trying to figure out what to do with them, I love the idea of small personal sized desserts. We also have a beautiful rhubarb plant that grows in our front yard that I've been wanting to utilize . Usually I just cut it when it's ready and give it away because I don't typically cook with rhubarb, but this year it was my mission to use all of it and learn some new things.
I found this recipe for Rhubarb Apple Crisp on the Taste of Home website and decided this would be a good place to start. Crisps are quick to make, which is fantastic for my busy lifestyle, and this recipe has a short ingredients list made up of things I usually have in my cupboards. Win win!
First, I went out and cut my favorite rhubarb stalks and washed them really well. Next, slice your rhubarb into about 1/3 inch pieces and place that in a medium bowl. Now cut your apple into like sized pieces. You do not need to peel your apple, but you can choose to if you like. Once your apples are cut, place them in the same bowl with your rhubarb. Sprinkle in your sugar and corn starch. Toss to coat apples and rhubarb evenly. Spoon into two single serving size cast iron pans or one large (8 in ) cast iron pan or other ovenproof dish.
To make your crisp topping you will combine the oats, brown sugar, all purpose flour, cinnamon and melted butter. Combine until the mixture resembles coarse crumbs. Sprinkle this over the fruit and bake your crisps at 350 degrees or until crisp and bubbly and the fruit is tender. This will take about 30 minutes for two small pans, or 45 minutes for one large crisp. Serve warm with ice cream or like we did, with homemade whipped cream. If you are planning to serve dessert right after dinner, you may want to consider putting these in the oven right before sitting down for your meal, so they are ready when you are done eating. Hope you all enjoy this quick and delicious dessert!
Thanks for cooking with me!
Ashley Tuttle
Ingredients List
- 3 cups fresh rhubarb or frozen rhubarb (thawed)
- 2 cups chopped apples (can substitute for strawberries in spring time)
- 3/4 cup of granulated sugar
- 3 tbsp cornstarch
- 1 cup old fashioned oats
- 1/2 cup brown sugar
- 1/3 cup all purpose flour
- 1/2 cup melted butter
- 1 tsp cinnamon
