Saturday!
It’s my first official Saturday of always-working-Saturdays along with my other days since I’ve decided to buckle down and see if I can’t get my 600 hours in to qualify for maternity leave again…3 months to go, so as long as I can work till mid-October I should be fine! Who says no to a year of free money from the government?
“Not I”, said the rooster. “Not I”, said the cat. “Not I”, said the duck.
Remember that cute little story about the industrious chicken? I’m brushing up on my helpful-and-hard-working story repertoire to prepare the kids for the new addition :)
Sweet Carl is supportive of the free money idea to the point that he has committed himself to an extra day at home on full time daddy duty. He has a busy day scheduled of playing cars, dolls, and blocks, and of chopping, mincing, and grating veggies, harvesting lettuce, prepping chicken, and generally having everything ready so I can breeze in around 6:00 and make dinner for our guests in 10 minutes flat and look like the all-around housewife champ you now all know I’m not even close to :)
Dessert though, is all mine, and given the day ahead it’s likely to be something completely quick and easy and classically delicious, like fruit crisp. Yeah, y’all know I love the stuff like fries love salt; smokin’ hot day in the forecast or not, it’s worth turning on the oven and letting my feet grow a couple sizes while I stand and peel fruit.
I know rhubarb’s kind of on the way out, but did you maybe save just a little? Or have a plethora and the foresight to stash some away in the freezer?
I normally make this crisp with strawberries and rhubarb, but I was out of strawberries and apples are a house staple for the sole reason of having a back-up last minute dessert option – apple crisp. I think everyone I’ve ever met likes apple crisp and ice cream, and it’s so quick to whip up and makes only one dirty bowl.
If you don’t like apple crisp (is there such a person out there?), may I recommend giving me a day’s notice if you’d like to come over? Otherwise you’ve been warned – it’s likely what you’re getting :) I might even have some of that dulce de leche ice cream you see in the pictures handy!
This apple-rhubarb crisp is just one extra step up in flavour from the classic, bringing just the right amount of tartness to the sweetness of the apples and brown sugar. The flourless filling and topping means, as long as you have gluten free oats, this also happens to be gluten free.
- FRUIT BASE:
- 3 cups chopped rhubarb (about 3 big stalks)
- 2 cups sliced apple (about 3 apples)
- ½ cup brown sugar
- 2 Tbsp cornstarch
- ½ tsp vanilla
- Dash of lemon juice
- TOPPING:
- 1½ cups quick-cooking (not instant) oats*
- ¾ cup brown sugar
- ½ tsp cinnamon
- ⅓ cup melted butter
- Preheat oven to 350 degrees.
- In medium bowl, toss together all fruit base ingredients. Transfer to a lightly greased 8x8" or 9x9" baking dish.
- In the same bowl, melt butter. Add all other topping ingredients and mix with your fingers until well combined and crumbly. Sprinkle evenly over top of the fruit.
- Bake for 35-40 minutes, until fruit is tender when pricked with a fork and topping is toasted and golden.
- Best served warm or room temperature with ice cream.
*Source: Hidden Ponies original :)
Can I make this ahead and freeze it?
Absolutely – freeze it fully baked, then reheat in the oven from frozen for about 30-40 minutes at 350. Just make sure you use a dish that can handle the temperature change from freezer to oven.
Im making your recipe for Father’s Day and omitted the cinnamon I had in the pantry due to wheat warning on label. So glad I read that label!! Thanks for sharing this recipe.
Oh, I have such a soft spot in my heart for apple rhubarb anything. . . . brings back childhood memories! Looks delish!
Ooh, this crisp looks sooo wonderful! I love that it can be adapted easily for different fruits depending on what’s in season, too! Good luck with your extra work these next few months – sending good vibes your way!
This looks amazing!!! I so love crisps in the summer. Bookmarking this one for my GF friends!
Anna…how wonderful to get a year of maternity leave! Hang in there! I love summer fruit crisps and this looks simply delicious! : )
As much as I love anything strawberry-rhubarb, Anna, your idea for an Apple Rhubarb Crisp is brilliant. I’m thinking some kind of nutty ice cream for the top. Love the touch of red in the photos.
Keep writing…
Crisps are the best! I love the idea of using apples instead of strawberries, especially with a big scoop of that ice cream on top! ;)
Rhubarb is an excellent way to kick apple crisp up a notch! This looks irresistible! (I don’t think I’ve met anyone who doesn’t enjoy a rustic apple crisp.)
Wow, a year long maternity leave?! That’s pretty sweet! Like Jen said, we get only about 6 weeks.
This crisp looks so perfect! Love the apple and rhubarb combo!
Did I read that correctly, you get a year off for maternity leave? In the states we get 6 weeks!! Not fair!
Your apple rhubarb crisp looks delicious! Apple crisp is by far my favorite crisp!!! I love to make it in the fall! Yummy!!
It’s true, we’re totally spoiled that way in Canada! We get a year of mat leave at about half pay, maybe a bit more – definitely great for families!