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
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.
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
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:
- Add on the Toaster Waffle Toppers for a fancy finish.
