This is a really easy twist on my mom’s apple crisp recipe. I still prefer plain apple crisp, but it’s good if you have some rhubarb to use up.
Also, to UK folk: crisp isn’t the same as crumble; it’s a North American dessert that is similar, but with a crunchy topping.
Ingredients for the filling:
- Enough apples to fill half of your dish (I used 6 small Granny Smiths)
- Enough rhubarb to fill half of your dish (I used 3 stalks)
- ½ lemon
- 3 heaping tablespoons white sugar
Ingredients for the topping:
- ½ cup plain flour
- ½ cup margarine or soft butter
- ¾ cup brown sugar (light muscovado in the UK)
- ¾ cup rolled oats (porridge oats)
You can scale up the topping if you’ve got a bigger dish; my dish is 23cm squared. (Pssst: Le Creuset is cheap on Amazon!) If you want, you can make this in ramekens for a dinner party.
Core, peel and chop apples. Squeeze half of a lemon (or an orange if you haven’t got a lemon) on your apples. Wash and chop some rhubarb and add it to your dish. Add 3 heaping tablespoons of sugar and stir it all up.
Side note: At this point, I actually realized I didn’t have any rolled oats. The lemon will keep the apples from browning, so I covered the dish and stuck it in the fridge overnight. It was absolutely fine when it came out!
Combine the topping ingredients using two knives or with a quick blitz in the food processor, if you have one.
Sprinkle the topping on your apples, like so:
Bake in the oven for 35-40 minutes at 175°C / 350°F until the apples and rhubarb are soft and the top is crispy.
It will come out bubbly and smelling glorious!
Let it cool 5 minutes, then serve with vanilla ice cream.
It passed the Chris test!
Also, please ignore our tea-stained tea towels.