Rhubarb-Apple Crisp

Yield: 4-6 servings

This recipe is from Deborah Madison's Vegetarian Cooking for Everyone. It can also be made with a local honey and/or maple syrup substituted for the sugar.

CRISP TOPPING
Ingredients:
6 tablespoons butter, cut into 1/2 inch chunks
3/4 cup brown sugar, packed
2/3 cup flour
1/2 cup rolled oats or chopped nuts
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon

Procedure:
Using your fingers, work the butter with the rest of the ingredients so that each piece is coated and you have a coarse, crumbly mixture.

RHUBARB-APPLE FILLING
Ingredients:
1 1/2 pounds apples, diced (about 4-5 apples)
2 pounds rhubarb, diced into 1-inch pieces
1 1/4 cups sugar
1/4 cup flour
1 teaspoon ground cinnamon
pinch ground cloves
pinch of sea salt

Procedure:
Preheat oven to 375 F. Toss all ingredients together. Arrange the fruit in a 2-quart gratin dish and cover with the topping. Set the dish on a sheet pan to catch any drips and bake about 1 hour and 10 minutes until the fruit juices are bubbling and the topping is brown.