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Rhubarb Apple Crisp

When Rhubarb is in season, this should be your go-to recipe.  The fruit may look a little strange, but you cut it up like celery.
Plan Ahead Note: the butter needs to be softened
Print Recipe
Course Dessert
Servings 12

Ingredients
  

  • 12 oz. fresh rhubarb cut into ½" thick slices
  • 1 ¼ lbs. Honeycrisp apples peeled, cored, and diced
  • ⅔ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅔ cup old-fashioned rolled oats
  • ½ cup light brown sugar firmly packed
  • 3 Tablespoons unsalted butter softened and cut into small pieces

Instructions
 

  • Preheat oven to 375°.  Coat a 6-cup, preferably oval baking dish or pan with cooking spray.       
  • Combine rhubarb, apples, granulated sugar, 2 Tablespoons flour, vanilla extract, and cinnamon in a medium bowl;  toss well, and place in prepared dish.
  • Combine remaining 6 Tablespoons flour, oats, and brown sugar in a bowl;  mix well.  Add butter to mixture;  rub in with your hands until the mixture begins to take hold in clumps when compressed.
  • Sprinkle oat mixture evenly over rhubarb mixture in baking dish.
  • Bake at 375° until topping is golden brown, filling is thick and bubbly, and fruit is tender, about 50 to 55 minutes.  (Cover loosely with foil if the top begins to brown too quickly.)  Cool 15 minutes before serving.  Top with vanilla ice cream.

Notes

Recipe from Cooking Light Magazine.