FREE petite flower cocotte with $150 purchase!use code: BLOOM|FREE shipping on all orders over $50DETAILS
Must use code BLOOM at checkout. One gift per customer. Cannot be applied to prior purchases. Gift with purchase valid online at www.lecreuset.com and in Le Creuset Signature Stores April 14 - May 14, 2017 at 11:59 p.m. PST, or while supplies last. Limited quantity available. Offer not available in Le Creuset outlet stores.

Free ground shipping all orders of $50 or more 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 April 30, 2017 at 11:59 p.m. EST.
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FREE petite flower cocotte with $150 purchase!
FREE shipping on all orders over $50
Must use code BLOOM at checkout. One gift per customer. Cannot be applied to prior purchases. Gift with purchase valid online at www.lecreuset.com and in Le Creuset Signature Stores April 14 - May 14, 2017 at 11:59 p.m. PST, or while supplies last. Limited quantity available. Offer not available in Le Creuset outlet stores.

Free ground shipping all orders of $50 or more 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 April 30, 2017 at 11:59 p.m. EST.

Apple Rhubarb Crisp

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

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Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
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
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Apple Rhubarb Crisp
$0.00