Apple And Rhubard Crisp

Recipe Ingredients

		Apple Mixture
2 1/2 lbs	1135g / 40oz	Tart apples, such as Granny Smith
1 lb	454g / 16oz	Fresh rhubarb
1 cup	160g / 5.6oz	Raisins
1/2 cup	80g / 2.8oz	Light brown sugar
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Cinnamon
1/2 cup	118ml	Water
		Topping
1 1/2 sticks		Butter
1/2 cup	80g / 2.8oz	Light brown sugar
1/4 cup	49g / 1.7oz	Sugar
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Baking powder
1 cup	146g / 5.1oz	Chopped pecans

Recipe Instructions

For the apple mixture, peel, halve, core and slice the apples into wedges. Rinse and string the rhubarb and cut it into 2-inch lengths. Combine apples, rhubarb and remaining ingredients and place in a 9- by 13- by 2-inch baking dish.

For the topping, melt the butter and pour into a bowl. Stir in sugars. Combine flour with cinnamon and baking powder and stir to mix; stir into butter and sugar mixture. Stir in pecans.  Separate the topping mixture into large crumbs and distribute over the top of the apple mixture.

Bake at 375 degrees about 45 minutes, until bubbling and well browned. Serve warm or at room temperature.

Source:
COOKING LIVE with Sara Moulton - Recipe curtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-9110 broadcast 04-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.