rhubarb-apple crisp

filed under:
rhubarb desserts

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

This great recipe is based on one from Deborah Madison’s Vegetarian Cooking for Everyone.

half or all of the recipe of the crisp topping, below (to your taste)
1 ½ pounds apples, peeled and cored
2 pounds rhubarb, diced into 1-inch pieces
1 cup sugar
¼ cup flour
1 teaspoon ground cinnamon
a small pinch of ground cloves (don’t go overboard)

1. Preheat the oven to 375 degrees. Make the topping and set it aside. Dice the apples, then put them in a bowl and toss with the remaining ingredients. Pour the fruit into a 2-quart gratin dish.
2. Bake, uncovered (without the topping), for 30 minutes. Remove from the oven.
3. An hour before you’re ready to eat the crisp, sprinkle the topping evenly over the fruit. Return to the oven and bake for 25-30 more minutes, or until the juices from the fruit are bubbling and the topping is brown. Serve hot or warm.

crisp topping

This recipe makes enough for 1 heavily-topped crisp, or 2 lightly-topped crisps. Make this recipe, and if you like a light topping, use half and freeze the rest until you want to make another crisp. Or use the whole amount of topping on one crisp.

Another note: the Loriva walnut oil is really fantastic; it’s roasty and toasty-tasting and very rich. Don’t bother using refined walnut oil, because it doesn’t have much flavor and the recipe won’t be nearly as tasty. Use butter, instead. If you don’t want to use walnuts, replace the nuts with an additional ½ cup of rolled oats.

6 tablespoons Loriva walnut oil or melted butter
½ cup brown sugar, packed
2/3 cup whole wheat flour (whole wheat pastry flour if you have it)
1 cup rolled oats
½ cup chopped walnuts
¼ teaspoon sea salt or kosher salt
½ teaspoon nutmeg
1 teaspoon cinnamon

Combine all ingredients so you have a crumbly, moist mixture.