Fruit Crumble Recipes: Low Sugar Strawberry Rhubarb Crunch

4 cups chopped fresh rhubarb1 pint strawberries, hulled and sliced1 tablespoon honey1 cup rolled oats1/2 cup packed brown sugar1/4 cup butter1 teaspoon ground cinnamonPreheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm. Amount Per Serving  Calories: 236 | Total Fat: 8.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Low Sugar Strawberry Rhubarb Crunch

Servings Per Recipe: 6

Amount Per Serving

Calories: 236

Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g    Dietary Fiber: 4.2gProtein: 3g VIEW DETAILED NUTRITION
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Fruit Crumble Recipes: Slow Cooked Apple Brown Betty

3 cups apples - peeled, cored and diced10 slices bread, cubed1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon salt3/4 cup brown sugar1/2 cup butter, meltedPlace apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender. Amount Per Serving  Calories: 349 | Total Fat: 16.9g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 349

Total Fat: 16.9gCholesterol: 41mgSodium: 447mgTotal Carbs: 47.7g    Dietary Fiber: 2.6gProtein: 3.5g VIEW DETAILED NUTRITION
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Fruit Crumble Recipes: Rhubarb Crunch | Submitted By: Carolyn

3 cups diced rhubarb1 cup white sugar3 tablespoons all-purpose flour1 cup packed light brown sugar1 cup quick cooking oats1 1/2 cups all-purpose flour1 cup butterPreheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold. Amount Per Serving  Calories: 365 | Total Fat: 16g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 365

Total Fat: 16gCholesterol: 41mgSodium: 165mgTotal Carbs: 53.8g    Dietary Fiber: 1.7gProtein: 3.3g VIEW DETAILED NUTRITION
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Fruit Crumble Recipes: Raspberry Peach Crumble | Submitted By: McBeale11

1 pint fresh raspberries3 fresh peaches, pitted and chopped2 tablespoons lemon juice1/3 cup white sugar1 pinch cinnamon1 cup rolled oats1/2 cup unsalted butter1/4 cup brown sugar1/4 cup white sugar1 teaspoon vanilla extract1 teaspoon salt1 pinch cinnamonPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins. In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon. In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon. Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet. Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving. Amount Per Serving  Calories: 315 | Total Fat: 16.5g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 315

Total Fat: 16.5gCholesterol: 41mgSodium: 392mgTotal Carbs: 41.3g    Dietary Fiber: 5.1gProtein: 2.4g VIEW DETAILED NUTRITION
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Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't use the sugar in the filling. For the crumble top, I used all brown sugar, and added a little flour as well as some nutmeg. Finally, I didn't do the individual servings, and the recipe called for. I just used a casserole dish, and heaped it all in there. Served it warm, over vanilla ice cream. Mmmmmm! Was this review helpful? [ YES ]
7 users found this review helpful Very yummy. used frozen raspberrys, and canned peaches, which were sweet enough, so I didn't... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Fruit Crumble Recipes: Graham Cracker Crunch Topping | Submitted By: Nick Angiolillo

2 graham crackers, crumbled1/4 cup brown sugar1/8 teaspoon ground cinnamon2 tablespoons melted butter1 teaspoon vanilla2 tablespoons white sugar1 dash saltPreheat oven to 350 degrees F (175 degrees C). Butter a small baking pan. In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top. Bake in preheated oven for 15 minutes, or until lightly browned. Amount Per Serving  Calories: 319 | Total Fat: 12.9g | Cholesterol: 31mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 319

Total Fat: 12.9gCholesterol: 31mgSodium: 407mgTotal Carbs: 50.4g    Dietary Fiber: 0.5gProtein: 1.1g VIEW DETAILED NUTRITION
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Reviewed on Aug. 21, 2006 by j    Good recipe, but I like my instructions to be a little more specific so I minimize the chance of screwing things up. I finely crushed most of the crackers, leaving a few bits bigger for contrast. I shouldn't have dashed it with salt - I used salted butter and it seemed a little salty - my mistake. Also, I underbaked based on other reviews, and the fact that I pre-made it for later in the day, so I could reheat it before dessert. After initial prep, and before baking, it seemed a little sweet, so I added one more graham cracker. Go ahead - it can take it. I also don't think you need to sprinkle with the white sugar, but if that's your thing, go for it. It tastes like a very sweet graham cracker crust (key lime, cheesecake, etc.). I think next time I'll cut the sugar topping out, bake it lower and slower for more crunch, and throw them in a homemade s'mores ice cream or cheesecake ice cream recipe. That would be tasty, because most graham crackers dissolve when mixed into ice cream. Not bad! Was this review helpful? [ YES ]
3 users found this review helpful Good recipe, but I like my instructions to be a little more specific so I minimize the chance... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Fruit Crumble Recipes: Peach Pandowdy | Submitted By: TRA DAVIS

6 cups thickly sliced peaches1 tablespoon lemon juice1/2 cup white sugar1 tablespoon cornstarch1 cup all-purpose flour2 tablespoons white sugar1 teaspoon baking powder1/4 teaspoon salt1 tablespoon unsalted butter1/2 cup heavy creamPreheat the oven to 375 degrees F (190 degrees C). Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish. In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl. Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling. Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown. Amount Per Serving  Calories: 280 | Total Fat: 9.5g | Cholesterol: 32mg

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