Apple-Rhubarb Crisp

Bon Appetit Magazine, March 1996

Topping:
3/4 cup all-purpose flour
3/4 cup golden brown sugar, packed
1/2 cup old fashion oats
1/2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter at room temp
1/2 cup walnuts, finely chopped

Filling:
1/2 pounds golden delicious apples cut into 1/2 “ slices
3/4 pound rhubarb cut into 1/2” pieces
3 Tbsp sugar
2 tsp all-purpose flour
1/2 tsp vanilla extract
Vanilla ice cream or frozen yogurt

For topping: Mix first 5 ingredients in a medium bowl. Rub in butter until mixture begins to clump together. Mix in nuts.
For filling: Pre heat over to 400 degrees. Combine apples, rhubarb, sugar, flour, and vanilla extract in a large bowl and toss to coat. Transfer apple mixture to an 8” x 8” x 2” glass baking dish.
Sprinkle topping evenly over fruit. Bake until fruit is tender when pierced with a knife and topping is crisp, covering with foil if topping is browning too quickly.