It's not just potluck anymore…

A few people have asked for the recipe for the Rhubarb Apple Crisp we served last Wednesday, so I thought I would share it here.  I adapted it from the cookbook Barefoot Contessa Parties!

Image

Rhubarb Apple Crisp 

Serves 20

12 cups apples (either canned apples packed in water or fresh) sliced and coarsely chopped

Fresh diced rhubarb 3-4 cups

Grated zest of 1 orange

Grated zest of 2 lemons

2 TBSP freshly squeezed orange juice 

2 TBSP freshly squeezed lemon juice 

1 1/4  cups granulated sugar 

1 ½ tsp ground cinnamon 

3/4 tsp ground nutmeg 

 

Topping:

1 ½  cups flour 

3/4 cup granulated sugar   

3/4 cup light brown sugar, packed 

1/2 teaspoon salt 

1 cup oatmeal 

½ pound cold unsalted butter, diced 

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment (or combine by hand). Mix on low speed until the mixture is crumbly and the butter is the size of peas.

Preheat the oven to 350 degrees F. Butter baking pans.

Combine the apples and rhubarb with the zests, juices, sugar, and spices. Pour into the pans.

Bake apples/rhubarb in 350* oven for about an hour or until apples and rhubard are tender and bubbly.  Stir, add topping evening on top, and bake for 20-30 minutes until browned.

Serve with vanilla ice cream 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: