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Apple-Rhubarb Crisp

Source: Fine Cooking - Issue No. 14
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 55 Minutes
  Serves eight
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
Apple-Rhubarb Crisp Recipe at
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.

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 Find Similar Recipes »
 Holiday Crisps & Crumbles
 Orchard Sweets: Apple Desserts
 Apple-Cinnamon Dessert
 Apple Pies, Tarts & Crisps
Nutrition Facts per Serving
Yield:   Serves eight
Calories: 439
Fat. Total: 14g
Fiber: 6g
Carbohydrates, Total: 78g
Sodium: 10mg
% Cal. from Fat: 29%
Cholesterol: 31mg
Protein: 4g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Hayley, FL Reviewed: 10/18/2010
Easy and delicious
I had never tried rhubarb before, and this seemed like a good recipe to try it with. I am an experienced baker, but this recipe seems easy enough for anyone to make. It was very delicious and is now my new favorite. I will definately make an apple-rhubarb pie with this recipe base now! Thank you, and Fine Cooking!
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