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Apple and Rhubarb Crisp

(makes one pie plate worth)

Adapted From:

Too often apple pies and crisps can be sickly sweet because of the natural sugar in the apples compounded with a heavy helping of extra sugar. This recipe only uses extra sweetening in the topping. Rhubarb has such a nice tart flavor that it is perfect to make this crisp not only more interesting in texture, but also in taste. The orange is used to keep the apples from browning but also to add flavor. Make sure you wash your orange thoroughly and use organic when using citrus zest. 

1 orange, zested and juiced
4 large apples, peeled, and diced small (about 6 cups)
2 pears, peeled, and diced small
3 cups dicedsliced rhubarb
4 tablespoons flour
2 teaspoons cinnamon
1 cup of flour
1 cup of oatmeal
1/2 cup brown sugar or Sucanat
1/8 teaspoon ground ginger
Scant grating of nutmeg.
1/2 teaspoon salt
½-3/4 cup cold butter 

Preheat oven to 400F. Combine in a bowl the apples, pears, rhubarb and orange zest and orange juice. Sprinkle flour and cinnamon on top and combine evenly. Pour into your baking dish.

In a bowl combine flour, oatmeal, sugar and salt. Dice butter into small cubes and toss with dry mixture. Using your fingers, mix butter in evenly so if you grab a handful of the dry mix it sticks together somewhat. You shouldn’t have big chunks left. Evenly distribute this over the fruit and press gently.

Bake for 30-40 minutes or until nice and brown on top and bubbling at the edges. Cool for a few minutes before serving.