Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream.
- 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
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-quart 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 minutes. Cool slightly before serving.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
439 calories; 14g total fat; 31mg cholesterol; 10mg sodium; 78g carbohydrates; 6g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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