* PLUS 2 hr cooling time
Photo, Erik Putz.
Rhubarb-apple crisp is the spring version of your favourite fall recipe.
, peeled, cut in 1/2-in. cubes
, 1/2 in. thick
- Position rack in centre of oven, then preheatto 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)
- 3 g,
- 47 g,
- 12 g,
- 3 g,
- 222 mg.