Rhubarb-Apple Crisp
Yield
6 servingsPrep
15 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rhubarb
fresh, cut up |
*
|
| 2 | cups |
apple pie filling
chopped |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
sugar
|
|
| ¾ | teaspoon |
apple pie spice
|
* |
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ⅓ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rhubarb
fresh, cut up |
*
|
| 473 | ml |
apple pie filling
chopped |
*
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
sugar
|
|
| 3.8 | ml |
apple pie spice
|
* |
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 79 | ml |
butter
|
|
Directions
Mix the fruits and place rhubarb in ungreased baking dish , 6x10 inch.
Sprinkle with salt.
Measure sugar, flour and cinnamon and spice into a bowl.
Add butter and mix thoroughly until mixture is crumbly.
Sprinkle evenly over rhubarb.
Bake for 40 to 50 minutes, until topping is golden brown.
Serve warm with whipped cream or Vanilla ice cream.
