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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.
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
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
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.
Calories 302, Protein 3g, Carbohydrates 47g, Fat 12g, Fibre 3g, Sodium 222mg.
Classic apple crisp
Peanut butter apple crisp
Apple crisp pie