Rhubarb-Apple Crisp
Serves 6–8
You'll Need
- 3 cups fresh or frozen rhubarb, cut into 2” slices
- 3 cups firm/tart apples (Granny Smith), peeled, cored and cut into 1” chunks
- Juice of one lemon
- ⅓ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 Tbsp butter/cooking spray
Topping
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup brown sugar
- ½ tsp salt
- ½ cup unsalted cold butter, cut into pieces
Preparation
- Preheat oven to 375 degrees.
- In a large bowl toss rhubarb, apples, lemon, granulated sugar, cinnamon and nutmeg together.
- Cover bottom of lightly greased 9” pie plate or 8” square baking pan with fruit mixture.
- Combine flour, rolled oats, brown sugar, and salt together in bowl.
- Cut in butter to dry mixture until crumbly.
- Sprinkle topping over the fruit mixture and bake for 30 – 40 min or until golden brown.
- Serve warm, plain or with vanilla frozen yogurt, ice-cream or table cream.
Good to know: Substitute your favourite seasonal berries for apples if you prefer.