Apple-Rhubarb Crisp - X-post

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* Exported from MasterCook II *

 

Apple-Rhubarb Crisp - Bon Appetit

 

Recipe By : Bon Appetit - March 1996

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Fruit

**To Mc

 

Amount Measure Ingredient -- Preparation Method

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TOPPING:

3/4 cup all-purpose flour

3/4 cup golden brown sugar -- (packed)

1/2 cup old-fashion oats

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

6 tablespoons unsalted butter -- room temperature

1/2 cup walnuts -- finely chopped

FILLING:

1/2 pound golden delicious apples -- peeled, cored, cut

-- into 1/2 " pcs.

-- (about 4 cups)

3/4 pound rhubarb -- cut into 1/2 " pcs.

-- (about 3 cups)

3 tablespoons sugar

2 teaspoons all-purpose flour

1/2 teaspoon vanilla extract

vanilla ice cream or frozen yogurt

 

For topping: Mix first 5 ingredients in medium bowl. Rub in butter until

mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead.

Chill.)

 

For filling: Preheat oven to 400F. Combine apples, rhubarb, sugar, flour and

vanilla extract in large bowl and toss to coat. Transfer apple mixture to

8x8x2-inch glass baking dish.

 

Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced

with knife and topping is crisp, covering with foil if topping is browning

too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice

cream.

 

Serves 6.

 

Bon Appetit - March 1996

 

typos by Karin Baumgardner 4/22/2000

 

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NOTES : Oats, brown sugar and walnuts team up with cinnamon and cloves in the

terrific streusel topping for this homespun treat.