Apple-Rhubarb Crisp
Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream.
Ingredients
For the topping:
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4-1/2 ounces (1 cup) all-purpose flour
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3 ounces (2/3 cup packed) brown sugar
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3 tablespoons granulated sugar
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1/4 cup finely chopped toasted almonds or walnuts
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1/2 teaspoon ground cinnamon
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4 ounces (8 tablespoons) butter, slightly softened and cut into small pieces
For the filling:
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2 pounds crisp baking apples (I like Gravensteins or Sierra Beauties)
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1-1/2 pounds rhubarb
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1 to 1-1/2 cups granulated sugar
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4 tablespoons all-purpose flour
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1 teaspoon ground cinnamon
Directions
1.
To make the topping: In a bowl, mix together the flour, brown sugar, granulated sugar, nuts, and cinnamon. Work in the butter until the mixture resembles dry oats. The mixture should just hold together and look crumbly.
2.
To make 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 topping over the fruit. Bake until the topping is golden brown and the fruit is bubbling, 1 hour to 1 hour, 15 minutes. Cool slightly before serving.
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