Apple-Rhubarb Crunch
By Yankee Magazine|Mar 24 2003|
Tart rhubarb and apples, sweetened and spiced and topped with oatmeal crunch, make an easy dessert.
Yield
6 to 8 servings
Ingredients
1 cup flour
3/4 cup old-fashioned oats
1 cup brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup melted butter or margarine
2 cups diced rhubarb
2 cups sliced apples
3/4 cup white sugar
3/4 cup water
2 tablespoons cornstarch
1 teaspoon vanilla
Instructions
Mix together flour, oats, brown sugar, spices, and melted butter. Press half of the mixture into the bottom of a 9-inch square baking pan. Arrange the rhubarb and apples evenly on top. Cook the white sugar, water, cornstarch, and vanilla until thick; pour over the rhubarb and apples. Sprinkle the remaining oatmeal mixture on top. Bake at 350 degrees F for 1 hour. Serve warm with ice cream or whipped cream.
Easy to make.
Five long-time rhubarb cobbler connoisseurs tried this and all pronounced it excellent. I made it exactly as in the recipe, except used brown sugar instead of white. It was quick and easy.
Excellent and easy to make.
I use this recipe often and have had professional chefs ask for this recipe. I also use other fruits and berries in place of the apples. It is easy and delicious.
I made this recipe and put it in individual ramkins instead of a baking pan. I thought it made a better presentation that way. Excellent recipe.