Apple Rhubarb Crisp

Don't you just love when  you get a real bargain!!  I found this book on Amazon for only $.04!!!  YES, 4 cents plus $3.99 shipping.  I had to buy it. Who gets a cookbook these days for 4 cents!! (ok, with the shipping it was $4.03, but it still was a bargain!!  The cookbook is Country Breakfasts Ken  Haedrich.  I have several of his cookbooks and love all of them, so I knew this one had to be good.

The first recipe I tried is Apple Rhubarb Crisp.  He says it is for "breakfast" and he serves it with either sour cream or yogurt.  It is easy to make.  The hardest part is chopping and peeling the various fruits.  The recipe calls for cranberries as an optional, I had dried cranberries so I threw those in.

Apple Rhubarb Crisp by Ken Haedrich

Topping

1 cup unbleached all purpose flour**
1/3 cup white granulated sugar
1/3 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into 1/4 inch pieces

Filling

3 cups sliced 1/4 in thick rhubarb
1/2 cup sugar
grated zest of lemon
3 large apples
1/2 cup cranberries (optional) -see above
1 T unbleached all purpose flour **

** you can use regular bleached flour, don't see that would make too much differe ce

Directions:

Preheat the oven to 350 degrees.

Butter or grease a 10 or 11 inch round or oval baking dish.
 
For the topping, mix the flour, sugars, cinnamon and salt in a large bowl.
Add the butter, using a pastry cutter or two knives, blend into the mixture so it is clumpy.

Cover the bowl and refrigerate until ready.

For the filling, put the rhubarb in a large bowl and toss with the sugar and lemon zest.
Peel and slice the apples and mix them in with the rhubarb.
Add the cranberries if you are using them and the flour.

 (looks kind of pretty!)
Spoon the fruit mixture into the bottom of the baking dish and sprinkle the topping over the fruit.

Bake for 40 minutes, until the fruit is soft and is bubbling hot around the edges.

(your house will smell WONDERFUL!!)

Entire Recipe:

Apple Rhubarb Crisp by Ken Haedrich

Topping

1 cup unbleached all purpose flour**
1/3 cup white granulated sugar
1/3 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into 1/4 inch pieces

Filling

3 cups sliced 1/4 in thick rhubarb
1/2 cup sugar
grated zest of lemon
3 large apples
1/2 cup cranberries (optional) -see above
1 T unbleached all purpose flour **

** you can use regular bleached flour, don't see that would make too much differe ce

Directions:

Preheat the oven to 350 degrees.

Butter or grease a 10 or 11 inch round or oval baking dish.
 
For the topping, mix the flour, sugars, cinnamon and salt in a large bowl.
Add the butter, using a pastry cutter or two knives, blend into the mixture so it is clumpy.
 Cover the bowl and refrigerate until ready.

For the filling, put the rhubarb in a large bowl and toss with the sugar and lemon zest.
Peel and slice the apples and mix them in with the rhubarb.
Add the cranberries if you are using them and the flour.
 
Spoon the fruit mixture into the bottom of the baking dish and sprinkle the topping over the fruit.

Bake for 40 minutes, until the fruit is soft and is bubbling hot around the edges.

Enjoy!

Comment:

I will post a verdict soon, but it kind of reminds me of an apple pie.  It does smell wonderful.  I think we might have a winner here!