FREE SHIPPING on all orders for a limited time! view detailshide details

Free ground shipping all orders for a limited time. No promo code necessary. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies only to orders placed online at www.lecreuset.com and in Le Creuset Signature Boutiques. Offer ends September 30, 2016 at 11:59 p.m. EST.

X

Apple Rhubarb Crisp

Recipe Created For
Specialty Cocotte
Main Ingredient
Fruit
Cook Time
Under 1 hr.
Serving Size
6 - 8

0 reviews >

Cerise Product Map

ENAMELED CAST IRON

Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.



Heat Retention

Cast iron distributes heat slowly and evenly over the entire vessel, making it ideal for all forms of cooking, whether slow-cooking, roasting, searing, stir-frying or baking.



Smooth Interior Enamel

The glass-like finish in our ovens and braisers promotes caramelization, resists staining and prevents sticking to make cleanup easy.



Black Interior Enamel

The black interior of our skillets is specially formulated for high-temperature cooking, and does not require seasoning.

Recipes

Close

Reviews

View More Reviews
Explore Cerise
Explore Cerise
Explore Cerise
Apple Rhubarb CrispApple Rhubarb Crisp

Created for the Apple Cocotte

Ingredients

  • 3 cups diced apples
  • 3 cups diced rhubarb
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • Juice of 1/2 lemon
  • 3/4 cup flour
  • 3/4 cup packed light brown sugar
  • 6 tablespoons butter
  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon
  • Vanilla ice cream for serving

Preparation

Preheat oven to 350°F. Butter the Apple Cocotte and set aside.

In a large bowl, toss together the apples, rhubarb, sugar and cornstarch. Add the lemon juice and toss once more. Place the fruit in the Apple Cocotte.

To make the topping, combine the flour, brown sugar and butter until the mixture resembles coarse crumbs (this can be done with two forks, a pastry cutter or a food processor). Add oats and cinnamon and mix again. Spread the topping evenly over the fruit, patting down gently.

Bake until the top is light brown and crisp, about 35–40 minutes. Serve warm with vanilla ice cream.
LCR-2202
0.00