Tuesday, May 17, 2011

Apple Rhubarb Crisp

Here's the recipe as near as I can tell it from the rhubarb crisp I made on the weekend. I didn't follow a recipe, I kinda made it up on the fly, and I'm notorious for not measuring these things. We did have a really deep dish pie plate, so if it's looking like far too much fruit to you, that could be why. It will cook down in volume though, so being full is ok, just have a cookie sheet under it.

The fruit:
approx. 6 medium stalks rhubarb, sliced like celery
7 apples (we used a mix of granny smith and red delicious. Just what we had on hand.) peeled, cored, sliced
sweeten to taste if your rhubarb is bitter and your apples tart. We found we didn't need to add any sugar at all.
crisps are very forgiving and most fruits do well together. This time, we also had about 3/4 of a cup of blueberries in the freezer we wanted to eat up. We tossed them in too.

The crisp:
2 cups of quick oats
1 cup brown sugar
1 cup butter/margarine

sprinkle the crumbly mixture over the fruits in a pie plate, bake at 350 for an hour or until golden brown and bubbling

p.s. Happy Birthday Zack!!

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