It’s apple picking season round these parts in New England, and even though rhubarb is considered a spring crop, ours has finally grown into maturity. Go figure.
New England weather… give it 5 minutes and it’ll change. The first day of Fall this year actually felt like a Fall day, not one where you were still sweltering in a tank top and shorts.
Who knows what next week holds.
Noting that our spring rhubarb crop was finally in full bloom the first weekend of fall, alongside the actual fall crop of our apples, I went online to see if the two could merry.
Surprise! They can.
Enter Apple Rhubarb Crisp. Now, I did not follow any recipe of sorts. But I’ll write out what I did below.
OOOOO…maybe this is actually my first made up recipe…of sorts.
Apple Rhubarb Crisp
I know most pies take between 4-8 cups of fruit(s). Why do I know this? I’ve spent a lot of time in the kitchen with bakers. You only want a small amount of sugar; the sweet tart mix of the rhubarb and apples is nice.
- 4-5 cups chopped rhubarb
- 4-5 cups chopped apples
- 1/2 cup sugar
- 1-2 tbsp lemon juice (to prevent browning of apples)
- 2 tbsp butter cut into small pieces
- leftover crumble mixture from Blueberry Crumb Muffins (just follow the recipe there and it will make enough crumb mixture for about three batches of muffins or a batch of muffins and several fruit crumbles/crisps. Just store in a plastic bag/container in the fridge)
- 3/4 – 1 cup pecans (walnuts would work, also)
- 3/4 – 1 cup old fashioned oats
- Preheat oven 350F.
- Grease an 11″x7″ pan. Use 5 cups of each fruit if using a 9″x13″ pan.
- Rough chop the rhubarb.
- Quarter all the apples and then cut each quarter into 3rds. This will make the apple pieces small enough to work with the chopped rhubarb.
- Sprinkle fruit with sugar and lemon juice to coat.
- Pour fruit into greased pan and top with butter that’s been cut into small pieces.
- The reason I send you to the Blueberry Crumb Muffin recipe is that crumb mix is probably the best I’ve had in years, and if you want to add it to a fruit crisp, just take that base mix, and add pecans and old fashioned oats to it, and it’s ah-mazing. That base mix covered those muffins, my peach crisp, and now this crumble. Just store the leftovers in the fridge, and it’s the topping that just keeps giving.
- Top the fruit with the crisp topping, and bake at 350F for 40-50 minutes.
My Thoughts After Pseudo-Creating My Own Recipe:
- I’m a waste not, want not genius.
- Fruit crisps are the easiest dessert in the world to make.
- Apples and rhubarb are lovely together and 1/2 cup sugar is the perfect amount to lightly sweeten the apples. I’d lean towards tart apples in this recipe – Empire, Honey Crisp, Granny Smith. Mix them all!
- I need to make this crumble mixture by the 1/2 ton and store it in my fridge.
- This makes a lovely breakfast or snack with a cup of coffee or tea.
Please note the missing hunk where I had to taste test 😉