Today I was rooting through my freezer trying to figure out what to make for dinner when I stumbled on some bags of rhubarb that I had cut up this past summer. Normally, I would make muffins out of them but I decided instead for a dessert dish. I originally was just going to make a rhubarb crisp, but I realized, along with the stockpiled rhubarb, we also have a massive basket of apples in our cold cellar that need to be eaten. Apple rhubarb crisp isn’t much more work than rhubarb crisp. Use whatever you have for fruits and berries and make this dish your own. It’s pretty hard to screw up, honestly!
Apple Rhubarb Crisp
Makes: 8×8 pan
Prep time: No longer than it takes for me to fold a load of laundry
Cook time: 30 minutes at 375F
2-3 cups cut up Rhubarb – Fresh or frozen
2 -3 cups cut up apples
1/2 cup flour
1/2-1 cup sugar (depending on how sweet you like it or how sweet your apples are)
1/2 cup melted butter
1 cup flour
1/2 cup oats
1 cup brown sugar
1/2 tsp cinnamon
pinch of salt
For the filling, just mix it all together and plop it in the 8×8 pan. If you’re drinking Bailey’s or have a bit of whiskey laying around, throw in a splash..I dare ya!
Mix the topping by hand, spread it on top and bake in the oven at 375 for about 30 minutes until bubbly. If you’ve had a seriously rough day with the kids and you’ve now polished off half a bottle of alcohol, set the timer otherwise you’ll burn the oats. No amount of ice cream scooped on top will make burnt topping taste yummy.
That’s it, that’s all. Enjoy!