I love apple crisp, and I love rhubarb crisp, so I tried combining different amounts of apple and rhubarb and came up with this recipe that everyone loves. Best served warm.
Ingredients
- apples, cored and: 6 piece (diced)
- rhubarb: 1 cup (diced)
- white sugar: 1 cup (optional)
- ¾ cups all-purpose flour: 1 piece (divided)
- ½ teaspoons ground cinnamon: 1 piece (divided, optional)
- ¾ cups quick-cooking oats: 1 piece
- brown sugar: 1 cup
- chilled butter: 1 cup (cut into pieces)
- white sugar: 2 Tbsp (to taste, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
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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 the bottom of the prepared baking dish.
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Mix oats, remaining 1 ½ cups flour, and brown sugar in a separate bowl; cut in butter until crumbly. Spread evenly over fruit mixture.
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Mix 2 tablespoons white sugar with remaining 1/2 teaspoon cinnamon in a small bowl; sprinkle over oat topping.
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Bake in the preheated oven until fruit is bubbling and thick and topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes, then serve.
