Crisps are old-fashioned comfort food. I like them best served warm with a generous pour of fresh cream

In a bowl, mix together the flour, brown sugar, granulated sugar, nuts, and cinnamon. Work in the butter until the mixture resembles dry oats. The mixture should just hold…
View Recipe at Fine Cooking

Ingredients:

  • 4 Tbs. all-purpose flour
  • 1/4 cup finely chopped toasted almonds or walnuts
  • 3 Tbs. granulated sugar
  • 4-1/2 oz. (1 cup) all-purpose flour
  • 3 oz. (2/3 cup packed) brown sugar
  • 1 tsp. ground cinnamon
  • 1 to 1-1/2 cups granulated sugar
  • 1-1/2 lb. rhubarb
  • 2 lb. crisp baking apples (I like Gravensteins or Sierra Beauties)
  • 4 oz. (8 Tbs.) butter, slightly softened and cut into small pieces
  • 1/2 tsp. ground cinnamon

 

Variations on Apple-Rhubarb Crisp

    • Apple-Rhubarb Crisp

      • Vanilla ice cream or frozen yogurt
      • 1/2 teaspoon vanilla extract
      • 2 teaspoons all purpose flour
      • +9 other ingredients
    • Apple-Rhubarb Crisp

      • 1 1/2 pounds Granny Smith apples
      • 1/4 cup pecans
      • 1/8 teaspoon ground cloves
      • 1/2 cup granulated sugar
      • +9 other ingredients

 

What wines go with this recipe?

Dessert Wines from the U.S.A.

The Sommelier Says: These medium bodied red dessert wines are packed full of fruit flavors, which allows them to work well with this dish

Dessert Wines from Australia

The Sommelier Says: These full bodied dessert wines are packed with rich tawny tones, making them excellent choices for pairing with this recipe

Riesling Wines from Germany

The Sommelier Says: These medium bodied white wines have a nice mineral edge, allowing them to work well with this meal

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.