Apple Rhubarb Crisp Recipe ~ for a Thanksgiving Sensation May this find you surrounded by love
Aloha beautiful Souls and Happy Thanksgiving,
Over the past few months, I’ve been busy finishing up my memoir and expanding the Soil to Soul Company with my partner, James Mattie, also known as Nature. I have also been focused on expanding a new career as a semi-professional nature photographer, and author. Exciting times ahead!
Every day, I’m reminded that there is so much to be thankful for, so with gratitude and reflection, I ask myself ~ Why retire when I can inspire**?
Now that things are back in motion; we’ll be sending short and sweet, informative weekly wisdom with epic photos, solutions, inspiration, Often, we’ll include exceptional resources and recipes. The focus of our posts will be to showcase the beauty of nature and help you discover your innate gifts.
With so much going on throughout the world it is essential that we find ways to come together and give Thanks, every day.
We hope you’ll enjoy this time of thanks, and feast on love, friendship, and Apple Rhubarb Crisp.
Apple Rhubarb Crisp Recipe:
* 3 cups diced rhubarb
* 2 large Granny Smith apples, peeled, cored, diced
* 3 tablespoons orange juice
* 1 cup granulated sugar
* 1/2 teaspoon cinnamon
* 1 tablespoon butter, or coconut oil cut in small pieces
* 1 cup all-purpose flour
* 1/2 cup light brown sugar
* 3/4 cup rolled oats
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 6 tablespoons melted butter or coconut oil
HOW to MAKE
Grease and flour a 9-inch square baking dish. Heat oven to 375°.
In a bowl combine rhubarb, apple, sugar, juice, cinnamon; spread in the bottom of the prepared pan and dot with the butter or coconut oil.
In another bowl, combine remaining ingredients until blended and crumbly. With hands, sprinkle over the top of the rhubarb and apple mixture. Bake for about 45 to 55 minutes, or until browned and fruit is bubbly. Serves 6-8.
Big Love & Many Thankful Blessings, From Mama Donna & Nature