Rhubarb Pear crisp
"Recipe source: Southern Cast Iron (March/April 2019) Frozen, thawed rhubarb can also be used for the fresh rhubarb."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (257.6 g)
- Calories 523.4
- Total Fat - 13.3 g
- Saturated Fat - 2.4 g
- Cholesterol - 100.2 mg
- Sodium - 11178.3 mg
- Total Carbohydrate - 70.9 g
- Dietary Fiber - 3.9 g
- Sugars - 42.2 g
- Protein - 34 g
- Calcium - 31.4 mg
- Iron - 3.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a bowl which together the flour, 1/2 cup brown sugar, 1/4 teaspoon salt and the apple pie spice.
Step 3
In a skillet over medium heat melt the butter and cook until it turns a medium brown (about 5-10 minutes) and then transfer the browned butter to a bowl and let it cool for 5 minutes. Stir browned butter into the flour mixture and then stir in the pecans.
Step 4
In another bowl whisk together the cornstarch, 3/4 cup brown sugar and 1/4 teaspoon salt. Stir in the rhubarb and pears.
Step 5
Spoon rhubarb mixture into prepared skillet and top it with the browned butter crumble.
Step 6
Bake for 30-35 minutes. Let cool for 10-15 minutes before serving.
Step 7
Delicious with cream or ice-cream.
Tips
No special items needed.
0 Reviews
You'll Also Love
