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Cobblers Crisps And Crumbles Recipes
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Ready Time: 25 Min
"Craving an old-fashioned crisp? Clara Honeyager of Mukwonago, Wisconsin uses cornflakes to create the yummy topping on this quick and comforting dessert. Best of all, warm servings cost a mere 36 cents each."
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Ready Time: 1 Hr 5 Min
"Easy to make, and oh so good. You can use frozen or canned fruit of your choosing, as well as fresh. The crust rises to the top while baking. A family favorite! If preferred, use water instead of fruit juice."
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Ready Time: 1 Hr
"A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used."
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"My son took first place in a baking contest with this one. Serve warm or cold plain, with ice cream or whipped cream. When I use apples, a sprinkle of cinnamon or apple pie spice makes a nice touch. In place of peaches, try using apples or plums."
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Ready Time: 40 Min
"In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling."
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"Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp."
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Ready Time: 20 Min
"A warm graham cracker crunch to top your ice cream with! Spoon hot over a bowl of cold vanilla ice cream. Really tasty, really easy!"
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Ready Time: 1 Hr 30 Min
"Almond and coconut flavors complement the apples beautifully! Granny Smith apples work best, but any will do. Serve with warm custard for a simple yet delicious Autumn dessert."
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Ready Time: 35 Min
"Very easy cobbler. Designed for the laid back person looking for a recipe that tastes like it took a lot of work. Great for other fruits too, enjoy the easy life!"
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Ready Time: 1 Hr
"A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious-- enjoy! Use sugar in place of honey if you like."
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