Love Apple Rhubarb Crisp

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 (113 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

Directions

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.

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