WIC Healthy Families Food, Fun and Facts!

Crisps, Cobblers and Bread Pudding

MN WIC Program


  • Kids can help!

Rhubarb Crisp

Printable Version: Rhubarb Crisp Recipe (PDF: 582KB/1 page)

  • No-stick cooking spray
  • 4 cups rhubarb, sliced
  • 2 eggs, beaten
  • 1 1/2 cups sugar
  • 2 Tbsp flour
  • 1/4 tsp salt

For a variation, add:

  • 1/4 tsp nutmeg

Heat oven to 350°F. Spray 9x13-inch pan with no-stick cooking spray.

  • Spread rhubarb slices over bottom of pan.
  • Mix eggs, sugar, flour, salt and nutmeg together in a medium bowl. Pour over rhubarb.

Topping:

  • 1/2 cup flour
  • 3/4 cup dry rolled oats OR quick cooking oatmeal
  • 1 tsp baking soda
  • 1/2 cup brown sugar, firmly packed
  • 5 Tbsp butter OR margarine, chilled
  • For topping: mix flour, oatmeal, baking soda and brown sugar in a medium bowl. Cut butter into small pieces and add to bowl. Mash mixture together until crumbly with a fork or clean fingers.
  • Sprinkle topping over rhubarb. Bake for 25-30 minutes. Serve warm with vanilla yogurt or whipped topping, if desired. Refrigerate leftover rhubarb crisp.

Servings: 6-8

Back to Top


Fruit Crisp

Printable Version: Fruit Crisp Recipe (PDF: 558KB/1 page)

  • No-stick cooking spray
  • 4 medium cooking apples (such as Granny Smith, Wealthy or Rome Beauty) OR 4 cups fresh or frozen blueberries (if using frozen blueberries, thaw and drain them first) OR one 29 oz. can sliced peaches (drain peaches)

Heat oven to 375°F. Spray 8 or 9-inch pan with no-stick cooking spray.

Peel the apples, if desired. Cut the apples into fourths and remove seeds. Cut each fourth into slices. Slices should equal 4 cups.

  • Place apple slices in prepared pan.

Topping:

  • 2/3 cup brown sugar, firmly packed
  • 1/2 cup flour
  • 1/2 cup dry rolled oats
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/3 cup butter OR margarine
  • Mix the brown sugar, flour, oats, cinnamon and nutmeg in a medium bowl. Cut butter into small pieces and add to bowl. Mash mixture together until crumbly with a fork or clean fingers.
  • Sprinkle mixture evenly over apples.

Bake 30 minutes or until the topping is golden brown and the apples are tender when pierced with a fork.

Servings: 6


OTHER COOKING OPTIONS

Microwave: Assemble as above in a microwave-safe pan. Microwave on high for 8 to 10 minutes. Topping becomes crisp after standing.


Serving idea:

  • Serve warm with whipped topping or reduced-fat ice cream. Refrigerate leftover fruit crisp.

Back to Top


Berry Cobbler

Printable Version: Berry Cobbler Recipe (PDF: 541KB/1 page)

  • No-stick cooking spray
  • 2 cups raspberries, fresh or frozen OR blackberries OR blueberries OR combination
  • 1/2 cup sugar
  • 1 egg, well beaten

Heat oven to 425°F. Spray 8-inch pan with no-stick cooking spray.

  • Combine berries (if using frozen berries, thaw and drain first), 1/2 cup sugar and 1 egg in prepared pan.

Topping:

  • 1 1/2 cups flour (use whole wheat flour for up to 1/2 of the flour in this recipe)
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1 egg, well beaten
  • 1/2 cup milk
  • 1/2 cup butter OR margarine, melted
  • For topping: Mix flour, baking powder and 1/2 cup sugar in a medium bowl.
  • Mix 1 egg, milk and melted butter together in a separate bowl.
  • Stir liquid mixture gently into flour mixture.
  • Spread batter over berries in pan.

Bake for 30 minutes.

Servings: 5

Back to Top


Bread Pudding

Printable Version: Bread Pudding Recipe (PDF: 487KB/1 page)

  • No-stick cooking spray
  • 6-7 slices dry bread

Heat oven to 350°F. Spray 8x8-inch pan with no-stick cooking spray.

  • Tear bread in pieces into pan.

  • 2 eggs
  • 3 cups milk
  • 1/4 cup sugar OR 1/3 cup frozen apple juice concentrate
  • 1 1/2 tsp vanilla
  • 1 1/2 tsp cinnamon

For a variation, add:

  • 1/2 cup raisins
  • 1/2 cup berries
  • Mix eggs, milk, sugar, vanilla and cinnamon together in a medium bowl.

Pour egg mixture over the bread pieces and let soak for 10-15 minutes.

Bake for 45 minutes. Serve warm or cold. Refrigerate leftover bread pudding.

Servings: 6


Serving idea:

Back to Top

>>