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Rhubarb Apple Crisp
Serves: 4 to 6
Prep Time: 10 mins
Cook Time: 30 to 45 mins
Dirty Pans: 2
Storage: Crisp can be frozen, uncooked, for up to 2 months. Leftovers can last up to a week in the refrigerator.
Time-saver: Prepping this dessert takes only a few minutes, so it is a great last-minute sweet. Crisp can be eaten at room temperature and served with ice cream.
INGREDIENTS
DIRECTIONS
Prep Time: 10 mins
Cook Time: 30 to 45 mins
Dirty Pans: 2
Storage: Crisp can be frozen, uncooked, for up to 2 months. Leftovers can last up to a week in the refrigerator.
Time-saver: Prepping this dessert takes only a few minutes, so it is a great last-minute sweet. Crisp can be eaten at room temperature and served with ice cream.
INGREDIENTS
2 | cups rhubarb stalks, cut into a large dice |
2 | cups apples, peeled and cut into a large dice (Fiji and Granny Smith are best) |
2 | Tbsp. fresh lemon juice |
1 | tsp. vanilla extract |
2 | Tbsp. basil, chopped finely |
½ | cup flour |
2 | cups rolled oats (the non-instant kind) |
½ | cups brown sugar |
1 | tsp. cinnamon |
2 | Tbsp. butter, diced |
DIRECTIONS
- Preheat your oven to 375° F.
- In the bottom of a glass baking dish or pie pan, mix together diced rhubarb, diced apple, lemon juice, vanilla extract and chopped basil.
- In a separate bowl, mix flour, oats, brown sugar, butter and cinnamon.
- Top fruit with oat and sugar mixture and bake for 30 to 45 minutes until fruit is soft and the top is crisp and brown. If desired serve with some vanilla ice cream.
PAIRING
Petit Manseng 2004, Domaine Bellegarde, $30
Petit Manseng 2004, Domaine Bellegarde, $30