Rhubarb Apple Crisp
Ingredients
Rhubarb Apple Crisp4 cups (1 L) chopped rhubarb, cut into one inch pieces
4 cups (1 L) sliced apples, peeled and cored
1 cup (250 mL) sugar
2 tbsp (30 mL) corn starch
2 tsp (10 mL) cinnamon
Topping
2 cups (500 mL) rolled oats
½ tsp (2 mL) salt
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) cinnamon
1 cup (250 mL) brown sugar
1 cup (250 mL) melted butter
Directions
In a large bowl, combine rhubarb, apple, sugar, corn starch and cinnamon. Set aside. In another bowl, mix oats, salt, flour, cinnamon and brown sugar; mix in melted butter, ensuring everything is well combined.
Spray the slow cooker with a non-stick baking spray. Place apple and rhubarb mixture on the bottom, top with oat crumble. Cook on low for 2½ hours; remove the lid and cook for another hour. Allow to sit for 15 minutes before serving. Serve with vanilla ice cream. Makes 4-6 servings
Suitable Drinks
- Coffee & Tee