Apple Rhubarb Crisp
Tart and slightly sweet, this apple rhubarb crisp is a great way to enjoy Pacific Northwest fruit!
Baked desserts like this crisp are easy to whip up with few ingredients for a simply satisfying summer treat.
Ingredients
Ingredients List:
Filling:
- 1 lb rhubarb, trimmed and chopped
- 2 pink lady apples, peeled, cored, and diced
- ½ tsp Spice Hunter Ground Cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 lemon juiced and zested
- 1 tbsp cornstarch
- ¼ cup Bob’s Red Mill Coconut Sugar
Topping:
- ¾ cup Oats
- ¾ cup all-purpose flour
- ½ cup Kerrygold Pure Irish Butter, cold and cubed
- ¼ cup Bob’s Red Mill Coconut Sugar
- ¼ tsp salt
- ½ tsp Spice Hunter Ground Cinnamon
Preparation
- In a large bowl, whisk together the flour, sugars, and salt. Use a fork or your hands to work the butter into the mixture until it resembles damp sand.
- Preheat the oven to 350 degrees Fahrenheit and line a 9 x 13 inch baking pan with parchment paper.
- Spread approximately ⅔ of the dough into the lined pan and press into one even layer. Refrigerate for 20 minutes, then remove from the refrigerator and set aside at room temperature for 5 minutes.
- Par bake in a preheated oven for roughly 20 minutes, or until edges are beginning to brown. Set aside to cool for approximately 10 minutes.