Apple-Rhubarb Crisp

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I'm ready to say goodbye to apples for a while by this time of year.  This is often my farewell recipe.  It's kind of a "goodbye winter, hello spring" dessert.

Apple-Rhubarb Crisp

Ingredients

Topping

  • 3/4 cups all purpose flour (or GF flour mix)
  • 3/4 cup packed brown sugar
  • 3/4 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons butter; room temperature
  • 1/2 cup chopped walnuts, some portion finely chopped is good

Filling

  • 2 large or 3 medium size apples, cored, peeled, and cut into 1/2-inch pieces. Granny Smith will do.  Just about any baking apple should be fine.
  • 3 cups rhubarb cut into 1/2-inch pieces
  • 3 tablespoons sugar
  • 2 teaspoons all purpose flour (or GF flour mix, or better yet tapioca flour)
  • 1/2 teaspoon vanilla extract

Vanilla ice cream

 

Method

Get your apples and rhubarb prepped, then preheat the oven to 400 degrees.

Topping

 Mix the first five ingredients in a medium bowl.  Mix in the butter with a rubber spatula or back of a wooden spoon, rubbing it in.  You could also use a pastry cutter.  Mix in the nuts.

Filling

Mix the filling ingredients together in a large bowl.  Transfer to an 7x11x2 inch glass baking dish.  Spread topping evenly over the fruit.  Bake until fruit is bubbling and topping has browned some - about 45 minutes. Check at 30 minutes and cover with foil if topping seems to be browning too quickly.

Serve warm with ice cream.  Six to eight servings.  Feeding a crowd?  This recipe easily doubles into a 10x15x2 inch baking dish.

Of course you could say goodbye to apples sooner, and just use all rhubarb.  Increase the sugar.

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