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| Apple Rhubarb Crisp |
"Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be."
Ingredients :
- 6 large apples, cored and diced
- 1 cup diced rhubarb
- 1 cup white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 3/4 cups quick cooking oats
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup chilled butter, cut into pieces
- 2 tablespoons white sugar, or to taste (optional)
- 1/2 teaspoon ground cinnamon, or to taste (optional)
Instructions :
| Prep : 20M | Cook : 15M | Ready in : 1H15M |
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- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
- Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
- Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.
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