Lunch: Apple Rhubarb Crisp

Recipe by Rockabillytim Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Apple Rhubarb Crisp

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

6 large apples, cored and diced
1 cup diced rhubarb
1 cup white sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 3/4 cups quick cooking oats
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup chilled butter, cut into pieces
2 tablespoons white sugar, or to taste (optional)
1/2 teaspoon ground cinnamon, or to taste (optional)

Instructions

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

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