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RECIPE

Apple Rhubarb Crisp

Specialty Cocotte

Fruit

Under 1 hr.

6 - 8

INGREDIENTS

Created for the Apple Cocotte

  • 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

INSTRUCTIONS

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.

INGREDIENTS

Created for the Apple Cocotte

  • 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

INSTRUCTIONS

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.

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