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Apple-Rhubarb Crisp

Servings: 8

Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream


For the topping:

  • 4-1/2 oz. (1 cup) all-purpose flour
  • 3 oz. (2/3 cup packed) brown sugar
  • 3 Tbs. granulated sugar
  • 1/4 cup finely chopped toasted almonds or walnuts
  • 1/2 tsp. ground cinnamon
  • 4 oz. (8 Tbs.) butter, slightly softened and cut into small pieces

For the filling:

  • 2 lb. crisp baking apples (I like Gravensteins or Sierra Beauties)
  • 1-1/2 lb. rhubarb
  • 1 to 1-1/2 cups granulated sugar
  • 4 Tbs. all-purpose flour
  • 1 tsp. ground cinnamon

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 129
  • Fat (g): 14
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 30
  • Sodium (mg): 125
  • Carbohydrates (g): 76
  • Fiber (g): 5
  • Protein (g): 4


To make the topping

  • In a bowl, mix together the flour, brown sugar, granulated sugar, nuts, and cinnamon. Work in the butter until the mixture resembles dry oats. The mixture should just hold together and look crumbly.

To make the filling

  • Heat the oven to 350° F. Peel, core, and quarter the apples. Cut each quarter into four chunks; you should have about 5 cups. Trim the rhubarb and cut it into 1-inch-long pieces 1/2 inch wide; you should have about 5 cups of rhubarb. In a large bowl, toss the apples and rhubarb with the sugar, flour, and cinnamon until well coated. Transfer the apple and rhubarb mixture to a 2-qt. baking dish and sprinkle the topping over the fruit. Bake until the topping is golden brown and the fruit is bubbling, 1 hour to 1 hour, 15 minutes. Cool slightly before serving.


Rate or Review

Reviews (2 reviews)

  • neland | 05/13/2010

    Great recipe, especially if you use the first rhubarbs in the season.

  • FSO | 04/28/2010

    This was good, and my son loved it, but it didn't knock my socks off, the way some rhubarb recipes really do. I'll likely make it again, but with less sugar so as not to lose the tartness I love in both rhubarb and apples.

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