Recipe Apple and Rhubarb Crisp
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Auteur : Tirée de l’ouvrage Lighthearted at Home d’Anne LyndsayInternet : http://aucoeurdutravail.org/fibres/recette/27
INGRÉDIENTSTopping
Topping
PRÉPARATIONTopping
Top
- 150 ml (⅔ cup) granulated sugar
- 50 ml (¼ cup) all-purpose flour
- 5 ml (1 tsp) grated lemon zest
- 1 liter (4 cups) fresh or frozen (once thawed) rhubarb in 1 cm (½ in) pieces
- 1 liter (4 cups) sliced apples
Topping
- 175 ml (¾ cup) quick-cooking oats (not instant)
- 75 ml (⅓ cup) packed brown sugar
- 50 ml (3 tbsp) whole wheat flour
- 5 ml (1 tsp) cinnamon
- 25 ml (2 tbsp) soft non-hydrogenated margarine, melted
PRÉPARATIONTopping
- In a bowl, combine sugar, flour, and lemon zest; mix well.
- Add rhubarb and apples; mix.
- Place in a 2-liter (8-cup) baking pan.
Top
- In a bowl, combine oats, brown sugar, flour, and cinnamon.
- Add melted margarine and mix; Sprinkle over the topping. Bake at 190°C (375°F) for 40 to 50 minutes or until the topping is bubbly and the top is brown. Serve warm or at room temperature.
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