Servings Per Recipe: 6
Amount Per Serving
Calories: 236
Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g Dietary Fiber: 4.2gProtein: 3g
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Showing posts with label Crunch. Show all posts
Showing posts with label Crunch. Show all posts
Saturday, July 27, 2013
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 DatabaseLow Sugar Strawberry Rhubarb Crunch VIEW DETAILED NUTRITION
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Sunday, July 24, 2011
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 VIEW DETAILED NUTRITION
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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 About: Nutrition Info view all reviews » view all custom versions »
Sunday, November 21, 2010
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 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!![]()
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 About: Nutrition Info view all reviews »
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!
Sunday, October 3, 2010
Fruit Crisp Recipes: Rhubarb Strawberry Crunch | Submitted By: Michelle Davis
1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. Amount Per Serving Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg view all reviews » This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ]
185 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...![]()
This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ] 185 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...
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