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Apple-Rhubarb Crisp

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Source: Fine Cooking - Issue No. 14

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Active Time:  20 Minutes
Total Time:  1 Hour 55 Minutes
Yield:  Serves eight

Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream.

RECIPE INGREDIENTS

For the Topping:

1 cup flour

2/3 cup packed brown sugar

3 tablespoons sugar

1/4 cup finely chopped toasted almonds or walnuts

1/2 teaspoon ground cinnamon

8 tablespoons butter, slightly softened and cut into small pieces

For the Filling:

2 pounds crisp baking apples (I like Gravensteins or Sierra Beauties)

1 1/2 pounds rhubarb

1 to 1 1/2 cups sugar

4 tablespoons flour

1 teaspoon ground cinnamon

Apple-Rhubarb Crisp Recipe at Cooking.com

DIRECTIONS

FOR THE TOPPING:
In a bowl, mix together the flour, brown sugar, sugar, nuts, and cinnamon. Work in the butter until the mixture resembles dry oats. The mixture should just hold together and look crumbly.

FOR THE FILLING:
Heat the oven to 350 degrees F. Peel, core, and quarter the apples. Cut each quarter into four chunks; you should have about 5 cups. Trim the rhubarb and cut it into 1-inch-long pieces 1/2 inch wide; you should have about 5 cups of rhubarb. In a large bowl, toss the apples and rhubarb with the sugar, flour, and cinnamon until well coated. Transfer the apple and rhubarb mixture to a 2-quarts baking dish and sprinkle the crisp topping over the top. Bake until the topping is golden brown and the fruit is bubbling, 1 hour to 1 hour 15 min. Cool slightly before serving.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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		No-Fuss Cobblers & Crumbles

		Apple Pies, Tarts & Crisps

Nutrition Facts per Serving
Yield: Serves eight

Calories:

439

Fat. Total:

14g

Fiber:

Carbohydrates, Total:

78g

Sodium:

10mg

% Cal. from Fat:

29%

Cholesterol:

31mg

Protein:

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