Apple Rhubarb Crisp

Ingredients:

Filling:

• 4 C Rhubarb

• 3-4 C Apples 

• 1 tsp cinnamon (or more if you like cinnamon)

Crisp Topping:

• 1 C oats

• 3/4 C flour

• 1/2 C brown sugar

• 1/4 tsp cinnamon

• 1/2 C softened butter (cubed)

Instructions:

• Preheat oven to 350F

• Grease pan (I like to use my large pie plate), but this could probably work in a 9x13.

• Chop the rhubarb into small pieces & toss with 1/4 C of the sugar to start breaking down the fibers.

• Peel and chop the apples and add to the rhubarb.

• Add the rest of the sugar, flour, and cinnamon

• For the topping: mix everything but the butter together. Add the cubes of butter and toss them around in the dry stuff.

• Mix the butter into the dry ingredients until it's pretty homogeneous - I use my fingers until it's like a pie crust. If it's dusty, it will stay powdery when cooked, so make sure the butter is well incorporated. I hear others use a pastry blender or even a food processor. I still like to see my oats though.

• Put the topping on and pop it in the oven for about 30-45 minutes until the fruit is tender.