You’d never know it based on the mercury bursting out the top of our hypothetical old-timey thermometer, but fall is approaching. Soon we’ll be donning wool clothing and making non-ironic pumpkin recipes. I can’t wait. These 100+ degree temperatures have been wearing away at me faster than a hot dessert over ice cream.
This month’s Recipe ReDux theme had me heading straight for the kitchen with an idea for a hot dessert of my own.
After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!
Peter and I often make fruit desserts in the summer, and one of our favorites is a fruit crisp. While we usually agree on the fruit filling, our interests diverge when it comes to the topping. Peter prefers a butter-filled crumb topping akin to the top layer of a coffee cake while I enjoy a lighter, crunchier topping packed with oats. How do we decide which topping to make? When I make a fruit crisp, I use a crumb topping. When Peter makes one, he uses a crunchy oat topping.
This is marriage, dear reader.
For this recipe, I decided to combine our two loves into a crunchy oat topping with a hint of butter and crumb.
Why rhubarb and apple? Unlike the rhubarb strawberry crisp I made a year ago, this crisp contains the perfect marriage of summer-y rhubarb and the quintessential fall apple. (Was that metaphor heavy enough for you?) Light on sugar and heavy on whole grains, this healthy dessert will have you wondering if your life began with the first bite.*
*Results may vary. A bite may cause a reaction ranging from an exclamation of “by golly gee!” to spontaneous bursting into a top ten show tunes song. I can write anything I want here because no one ever reads the fine print anyway. Educate, folks!
If you’re worried there’s not enough sugar in the recipe, don’t be! Remember The Rhubarb Meter?
This recipe is designed to show off the wonderful flavors of rhubarb and apple without being cloyingly sweet. Give it a try, and I’ll bet you won’t miss a single pinch of sugar. Besides, if you serve this dessert with a little vanilla ice cream, isn’t that all the sweetness you need?
Simply Tart Rhubarb Apple Crisp
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients (Serves 16)
- 2 cups fresh rhubarb, sliced
- 3 cups tart apple, peeled, cored, and sliced
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon cinnamon
- 1 cup old-fashioned oats
- 1/3 cup white whole wheat flour
- 1/4 cup butter, melted
- Pinch salt (optional)
Preheat oven to 350 degrees F. In a large bowl, combine rhubarb and apples. Sprinkle sugar and cornstarch over the top and mix. Spoon mixture into a 9-inch by 9-inch baking pan. Set aside.
In a medium bowl, combine oats, flour, sugar, cinnamon, and salt. Drizzle butter over all and combine. Sprinkle over fruit. If more texture is desired, chill topping for 15 minutes, then use fingers to form grape-sized balls of topping. Scatter over the top.
Bake for 45 minutes or until topping is crisp and fruit is bubbly. Serve warm.
P.S. Check out the other awesome Recipe ReDux creations here!