Apple Rhubarb Crisp
We went on an apple kick a few weeks back, but didn't manage to get thru them all before they started looking a little sad :{ I've been making yogurt from scratch for a few days now and wanted jazz up the plain a bit but not too sugary sweet. When I saw rhubarb in the store I was inspired to make a tangy Apple Rhubarb Crisp. Enjoy!
For the Filling:
3 apples (pink lady)
3 rhubarb stalks
1/2 cup sugar
4 Tbs rice flour
Lemon juice
lemon zest
Core apples and chop into large chunks. Split rhubarb stalks and chop. Zest lemon, & juice.
Combine all ingredients, allow to macerate.
Pre-heat oven to 375oF.
Crisp:
1/3 cup buckwheat flour
1/3 cup packed brown sugar
1/4 cup almond meal
1 tsp cinnamon
1/4 tsp clove & nutmeg each
1/4 cup butter
Reserve:
1/4 cup coarsely chopped almonds
1 cup rolled oats
Mix all ingredients in food processor, pulsing till sandy. Then add oats and almonds. Pulse briefly to incorporate but avoid chopping oats.
Lay on top of fruit in oven safe dish. Bake for 30 minutes till golden.
Amazing how delicious this was. Crunchy nutty goodness of the crisp balanced by the sweet melting of the apples and sour ruby rhubarb notes, with the tangy success of homemade yogurt. Deliteful floral notes- was it the rhubarb? or apple? I'll make this again!