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Rhubarb Apple Crisp


Apple crisp is my very favorite dessert but it needs to be changed up for the summer. My parents' rhubarb patch is overflowing, and so I was inspired to make Rhubarb Apple Crisp. Topped with vanilla ice cream, it's the perfect summer holiday treat!

Granny Smith and Macintosh apples are both lovely and tart; I love that Macintosh apples turn into a mushy applesauce filling when baked but also how Granny Smiths keep their shape. To create a filling of equal parts applesauce and apple slices, I use equal parts Granny Smith and Macintosh.  The sourness of rhubarb ups the ante of flavor for my apple crisp. To lean in to the difference, I opt for almonds as my nut here in place of pecans or walnuts.

The buttery, sweet dessert has both a crumbly, crisp top and an ooey, gooey bottom where it absorbs the moisture from the apples. There is no part of a rhubarb apple crisp that is not addictively delicious, and all of these delicious individual pieces come together to form heaven on a plate. If you’ll excuse me, it’s time for my second helping.


Ingredients:
1 1/2 pounds apples (1/2 Macintosh, 1/2 Granny Smith)
1 1/2 pounds rhubarb, chopped
4 tablespoons lemon juice
1 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup all-purpose flour
2/3 cup granulated sugar
2/3 cup rolled oats
8 tablespoons cold butter
1 cup chopped almonds

Method:
Preheat the oven to 375 degrees F. Peel, core and chop the apples; toss in a bowl with lemon juice and rhubarb. 

In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch round pie pan or 8 by 8 inch baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake for 30 to 45 minutes, or until apples are tender and topping is lightly browned.


Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if you like. Enjoy!

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