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Apple Rhubarb Crisp with Maple and Ginger

Apples mellow rhubarb's tart bite in this rustic fruit dessert lidded with crisp, whole grain crumbles. Now including vegan, gluten-free, and refined sugar-free variations.
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour 25 minutes
Servings: 10 servings
Author: The Bojon Gourmet

Ingredients

The fruit:

  • 4 large semi-tart apples, such as Pink Ladies, Honeycrisp, Cameos, or Fujis (1 1/2 pounds / 680 g, 4 cups prepared)
  • 1 pound rhubarb, leaves trimmed away, in 1" slices (4-5 large stalks, 4 cups prepared)
  • 1 teaspoon finely grated ginger root
  • 1 teaspoon vanilla paste or extract
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons all-purpose flour , (or 1 tablespoon cornstarch)
  • 1/2 cup (120 ml) maple syrup , (more if your apples are very tart)

Crisp topping:

  • 1 1/4 cups (110 g) old-fashioned rolled oats (gluten-free if needed)
  • 1 cup (140 g) whole wheat, spelt, or all purpose flour, (see variation for gluten-free option)
  • 1/4 cup + 2 tablespoons (70 g) maple sugar , (or brown sugar)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (225 g) unsalted butter, melted, (Use plant butter for a vegan option. Omit salt if using salted butter.)
  • 1/2 cup (55 g) coarsely chopped nuts, optional , (sliced almonds, pecans, or walnuts)
  • vanilla ice cream, for serving

Instructions

  • Position a rack in the lower third of the oven and preheat to 350ºF.
  • If the apple skins are red and pretty, leave them on; or peel them, it's your call. Cut the apples off the core and into 1-inch chunks; you should have 4 cups. Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent.
  • In another large bowl, combine the oats, flour, sugar, cinnamon and salt (and nuts, if using). Stir to combine, then add the melted butter and work with your fingers until it begins to clump into a gravelly texture. Sprinkle the topping over the fruit.
  • Bake the crisp for about an hour, until the crisp in golden brown and the fruit is bubbling up furiously around the sides. Remove and let stand for at least 10 minutes. Serve hot, warm, or at room temperature with scoops of vanilla ice cream.
  • Store leftover crisp in the refrigerator for up to four days. Reheat before serving, or enjoy cold with yogurt for breakfast.

Notes

Adapted from Local Flavors and The Moosewood Cookbook.

Gluten-Free Version:

Use 1 tablespoon cornstarch in the filling instead of flour. In the topping, increase the brown or maple sugar to 1/2 cup (80 g of maple sugar, 100 g brown sugar). Use certified gluten-free oats. Omit the flour and use:
  • 1/2 cup (80 g) teff flour
  • 1/4 cup (37 g) sweet rice flour or GF AP flour blend
  • 2 tablespoons (15 g) tapioca flour

Dairy-Free Vegan Version: 

Use plant butter in place of dairy butter. My favorite brand is Miyoko's. 
Nutritional values are based on 1 of 10 servings.

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 259mg | Potassium: 325mg | Fiber: 5g | Sugar: 19g | Vitamin A: 365IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg
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