Apple Rhubarb Crisp {Summer Foodie Series}

July 2, 2014

summer foodieI never volunteer to bring dessert. I am just not good at baking and, seriously, who wants to eat store-bought cookies? I’m an app girl and this recipe is always my go-to. The dessert recipe below, however, looks simple enough for all you non-bakers out there – myself included. So if you volunteered to bring dessert to this year’s 4th of July BBQ, this is for you! Nothing says 4th of July like a good ole apple pie. I love this spin on a classic American favorite: Apple Rhubarb Crisp – submitted from this month’s Sisters to Sons featured sponsor, Pam from Libby Wynn Simply! After you whip this up, head on over and check out her Etsy shop. I just ordered this, this and this…. No, I am not pregnant with a girl – baby gifts, people!

Name: Pamela

Location: Brooklyn, NY

Six Word Story:  Enjoying it all, minute to minute.

Website: Libby Wynn Simply (and you can also find her on Facebook, Twitter, and Instagram)

apple rhubarb crisp
Apple-Rhubarb Crisp

3/4 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 cup old-fashion oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup finely chopped walnuts

1/2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces (about 4 cups)
3/4 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
Vanilla ice cream or frozen yogurt

Mix first 5 ingredients in medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts. (Can be made 1 day in ahead. Chill.)

Preheat oven to 400°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8x8x2-inch glass baking dish. Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with knife and topping is crisp, covering with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

Want more Summer Foodie Recipes?

Mom's pasta salad

turkey sliders with brie and cranberry

Screen Shot 2014-07-02 at 1.45.05 PM

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