Rhubarb Apple Crisp
Serves: 9 servings
  • 1.5 pounds (6 cups) rhubarb, sliced into ¾" pieces
  • 2 cups or 2 Granny Smith apples, cut into ¾" pieces (I leave the skin on, feel free to remove)
  • ⅓ cup white whole wheat flour (or all-purpose)
  • 1 and ⅛ cup (9 ounces) sugar
  • ¼ tsp. salt
  • 1 tablespoon lemon juice
  • ½ cup (4 ounces) brown sugar
  • ¾ cup (3 ounces) white whole wheat flour or all purpose
  • ½ cup old fashioned oats
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 stick (1/2 cup) butter or ¼ cup butter + ¼ cup Greek yogurt, cold and cut up
  1. Preheat oven to 350 degrees.
  2. Grease or spray a 9x9" dish or ceramic dish about the same size.
  3. In a great big bowl: mix your rhubarh, apple, ⅓ cup flour, sugar, salt and lemon juice. Toss to combine. Pour into the baking dish.
  4. In a medium bowl: mix the brown sugar, ¾ cup flour, oats, salt and cinnamon. Once mixed, scatter the butter (or butter and yogurt combo) throughout and mix with your fingertips until the topping becomes crumbly. Add this on top of the fruit filling. Bake for 40-50 minutes. The top will be brown and the fruit filling bubbly.
Recipe adapted from King Arthur Flour
Recipe by Whisk Together at http://www.whisktogether.com/2016/07/25/rhubarb-apple-crisp/