Slow Cooker Apple & Rhubarb Crisp
In this video, I make a delicious slow cooker apple and rhubarb crisp that tastes as good as it looks. If you love warm desserts that fill you up then you’re going to love this one.
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Leaving the lid off for the last hour will help the topping crisp up and not be soggy. This is a totally optional step but I highly recommend doing it if you’re at home at the 5-hour mark.
This goes great topped with a scoop of vanilla ice cream or something similar. It’s up to you what you have with it but there is a ton of variations that you can try. Having it with no extras is also pretty good so if you don’t want any extra calories then no extras is the way to go.
If you’re after a list of ingredients for this delicious slow cooker dessert then you can find one right below.
• 6 cups apples, cored, cut into chunks
• 4-6 cups rhubarb, cut into chunks
• 1 Tbsp. lemon juice
Topping
• 1 & ½ cups plain flour
• 200g (7 oz.) unsalted butter
• ½ cup brown sugar
• 1 & ½ cups rolled oats
• 1 tsp. nutmeg, ground
• 1 tsp. cinnamon, ground
Any type of apple will work just fine with this rhubarb crisp. If you want the best results then some stewing or baking apples will work the best.
Cooking this in the slow cooker instead of the oven is a great way to get the dish cooking early so it’s perfect by the time you sit down to have dessert.
For a crunchier topping, you can use a combination of nuts such as walnuts or pecans. Make sure you chop them up a bit first for the best results.
I hope that this video has shown you all the steps to making this delicious slow cooker apple and rhubarb crisp. If you have something that you would like to add then be sure to leave a comment below or over at slowcookingperfected.com
Cobbler Recipe Easy Rhubarb Cobbler Dump Cake
This Cobbler Recipe is sure to please the crowd and can be enjoyed in the winter with custard or in the summer with ice cream. It sure is an Easy Rhubarb cobbler dump cake that can be altered with the type of fruit your family enjoys most and make any fruit cobbler you desire. There is no simpler cobbler and it is made from scratch and not out of a box. Most of the ingredients are probably already in your pantry, so just add the fruit and you have a quick and easy cobbler recipe that you can enjoy any day of the week.
Ingredients for this Rhubarb cobbler Dump cake
150 grams caster sugar ( 2/3 cup)
2 tbsp cornflour or maizena
600 grams rhubarb ( 6 cups)
1 tbsp cold water
15 grams unsalted butter ( 1-2 tbs)
1 tsp cinnamon
For the dump cake rhubarb cobbler Topping
125 grams Plain or all purpose flour (1 cup)
1 tbs caster sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
50 grams butter ( 1/4 cup)
50 mls milk (1/4 cup)
1 tbsp sugar
1 whole egg
cook for 20-25 mins in preheated oven 200c if fan 180c gas mark 6 or 400f
Rhubarb cobbler base
1.in a saucepan place the rhubarb. mix the cornflour and water to a paste add to the pot with the rhubarb and add the first amount of sugar 150 grams/2/3 cup. Heat for about 1 minute until the sugar has dissolved and the rhubarb is coated in the mixture
For the Rhubarb cobbler Topping
2. In a bowl sift together the flour, 1 tbsp sugar, the baking powder, salt and 1/2 tsp cinnamon until resembling bread crumbs.
3. In a jug mix the milk the egg and then add to the dry ingredients stir only till mixed
Place the rhubarb in a 23 cm square dish and sprinkle with cinnamon, then dot with the butter 15 grams /1-2 tbs and drop spoonfuls of the cobbler mixture on top.
Bake in the oven for approx 20-25 mins until light brown.
Blueberry Rhubarb Dump Cake
Blueberry Rhubarb Dump Cake is the perfect quick and easy summer dessert! It only takes a few ingredients and a few minutes to make!
Rhubarb Cobbler Recipe
This cobbler recipe works fabulously with any fruit, but I especially love it with rhubarb. Get the full recipe on the Tikkido blog at
Rhubarb Pudding Cake - Rhubarb Cobbler Recipe
Rhubarb Pudding Cake - Rhubarb Cobbler Recipe
Welcome Friends! It is late spring early summer which means there is a lot of rhubarb out in the garden so today I'm going to make a recipe that is essentially a rhubarb compote on the bottom with a thin Airy cake on top
Ingredients:
375 mL (1½ cups) sugar
30 mL (2 Tbsp) minute tapioca
750g (6 cups) chopped rhubarb
310 mL (1 ¼ cups) all-purpose flour
5 mL (1 tsp) baking powder
125 mL (½ cup / 115 g) unsalted butter, softened
175 mL (¾ cup) sugar
30 mL (2 Tbsp) lemon juice
Zest of one lemon
2 eggs
75 mL (1/3 cup) milk
Method:
Preheat oven to 180ºC (350ºF)
In a large pot, combine rhubarb, sugar and tapioca.
Bring to a boil, stirring constantly, then reduce to a simmer for 3-5 minutes.
Pour the rhubarb filling into an 8X8 baking dish, set aside.
Combine the flour and baking powder.
Cream the butter and sugar until light and fluffy.
Add the eggs, and beat until smooth.
Zest in the lemon, squeeze in the juice and continue beating.
Stir in the dry ingredients alternately with the milk.
Spoon the batter over the rhubarb filling.
Bake for 1 hour 25 minutes or until a tester inserted in the centre of the cake comes out clean.
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Rhubarb-Strawberry Dump Cake - Delicious and EASY!
When you can make a great dessert, using only a few ingredients, with very little effort, and have everyone rave about it and make requests for it, what’s not to love about this dessert?
While Pinterest has many recipes for dump cakes and it seems like a new thing to many, it’s not. But old doesn’t mean it’s not great! Dump cakes and dump style cooking has been around for many, many years.
What makes a “dump” recipe? Typically this means that the ingredients are simply dumped into the pan or pot it’ll be cooked in, without stirring, and then baked or cooked. Everyone that has done “Dutch-oven” cooking is familiar with peach cobbler prepared with canned peaches and Bisquick or another baking mix. Dump cooking doesn’t mean eating poorly!
In this episode, I use just six ingredients and very little time to make this delicious treat. Rhubarb, sugar, Jello®, yellow cake mix, water and melted butter are all that’s needed! To download my recipe, visit:
Sorry for the ugly link, but this seemed to be the most dependable way to get you access to my recipe.
Although I call rhubarb “fruit” on screen, it’s actually a perennial plant that has stalks somewhat like celery. In reality, rhubarb is a vegetable, although it’s often sweetened and used in desserts.
The recipe includes different filling options and how to modify the recipe for the best results. Besides tasting so great, one of the great things about this dessert is that it’s very accepting of various fruits and flavors. You can start out with my recipe and then experiment. You and your family will love it!
Do you have a favorite variation on this type of dessert you’d like to share? If you do, please comment below. ENJOY!