Description
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 (Optional)
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon (Optional)
- 1 ¾ cups quick cooking oats
- 1 ½ cups all-purpose flour
- 1 cup brown sugar
- 1 cup chilled butter, cut into pieces
- 2 tablespoons white sugar, or to taste (Optional)
- ½ teaspoon ground cinnamon, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 15