Rhubarb-Apple Crisp
By Chatelaine
* PLUS 2 hr cooling time
Photo, Erik Putz.
Rhubarb-apple crisp is the spring version of your favourite fall recipe. It’s perfect for stretching smaller bunches of rhubarb, when you don’t have enough to make a rhubarb-only crisp.
Ingredients
-
3/4 cup
all-purpose flour
-
1/2 cup
large-flake
oats
-
1/3 cup
packed
brown sugar
-
1/2 tsp
salt
-
1/4 tsp
cinnamon
-
1/2 cup
cold unsalted
butter
Filling
-
3
Gala
apples
, peeled, cut in 1/2-in. cubes
-
3 cups
chopped
Rhubarb
, 1/2 in. thick
-
1/4 cup
granulated sugar
-
2 tbsp
cornstarch
-
1/4 tsp
cinnamon
-
1/4 tsp
salt
Instructions
- Position rack in centre of oven, then preheat to 375F.
- Topping: Stir flour with oats, brown sugar, salt and cinnamon in a medium bowl. Grate in butter and work in, using fingertips, until crumbly. Refrigerate.
- Filling: Toss apples, rhubarb, sugar, cornstarch, cinnamon and salt in a large bowl. Transfer to an 8-in. baking dish or pan.
- Sprinkle topping evenly over filling. Bake until top is golden and juices bubble around edges, 25 to 30 min. Let cool for 2 hr. Serve with ice cream.
Nutrition (per serving)
- Calories
- 302,
- Protein
- 3 g,
- Carbohydrates
- 47 g,
- Fat
- 12 g,
- Fibre
- 3 g,
- Sodium
- 222 mg.