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Receta Apple Rhubarb Crumble
by Robyn Savoie

Apple Rhubarb Crumble

This recipe was inspired by a bottle of Vermont Maple Syrup, apples, rhubarb and pine nuts. All of which I had in the refrigerator or pantry.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 3 Cups Fresh or Frozen Rhubarb, Chopped
  • 2 Medium Tart Apples, Peeled & Diced
  • 1 Large Egg, Beaten
  • 3/4 Cup Granulated Sugar
  • 1/4 Cup Maple Syrup
  • 1/4 Tsp. Ground Nutmeg
  • 1/4 Tsp. Ground Cinnamon
  • Topping:
  • 1 Cup All Purpose Flour
  • 1/2 Cup Packed Light Brown Sugar
  • 1 Pinch Salt
  • 1/2 Cup Butter, Chilled & Diced (No Substitutions)
  • 1/3 Cup Toasted Pine Nuts or Chopped Walnuts

Direcciones

  1. Preheat oven to 350°F. Coat a 2-Quart casserole with nonstick cooking spray; Set aside.
  2. In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-Quart. baking dish.
  3. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs, add toasted pine nuts and sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.