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Apple Raspberry Crisp Recipe

Apple Rhubarb Crisp Recipe

Apple Butterscotch Crisp Recipe

Lightly whipped cream (Crème Chantilly)

Apple - Rhubarb Crisp

Directions

Apple, rhubarb, oats, brown sugar and walnuts team up with cinnamon and cloves in the terrific streusel topping for this homespun treat.

3/4 cup all purpose flour
3/4 cup packed golden brown sugar
1/2 cup old - fashion oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, room temperature
1/2 cup finely chopped walnuts

Filling
2 pounds, about 4 cups Golden Delicious apples, peeled, cored and cut into 1/2 - inch pieces
3/4 pound - about 3 cups rhubarb, cut into 1/2 - inch pieces
3 tablespoons sugar
2 teaspoons all purpose flour
1/2 teaspoon vanilla extract
Lightly Whipped Cream - recipe below or vanilla ice cream or frozen yogurt

For topping
Mix the first 5 ingredients in medium bowl. Stir in butter until mixture begins to clump together. Mix in nuts. The topping can be made 1 day ahead. Cover and chill.

For filling
Preheat oven to 375°F. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat. Transfer apple mixture to 8 x 8 x 2 inch glass baking dish.

Sprinkle topping evenly over apples. Bake until apples are tender and the topping is crisp. {Cover topping with foil if it's browning too quickly}. Bake about 45 minutes. Cool 20 minutes. Serve Apple Rhubarb Crisp warm with lightly whipped cream or vanilla ice cream or frozen yogurt.

Lightly Whipped Cream (Crème Chantilly)

1/2 pint or 1 cup chilled heavy or whipping cream
A chilled 3 quart bowl
A large wire whip, chilled
2 tablespoons sifted powered sugar
1 to 2 tablespoons vanilla liquor or 1 teaspoon vanilla extract
**2 thickness of damp, washed cheesecloth set in a sieve over a bowl**

Pour the cream into the chilled bowl and beat slowly with the whip until the cream begins to foam. Gradually increase beating speed to moderate, and continue until beater leaves light traces on surface of cream and a bit lifted and dropped will softly retain its shape. {In hot weather, it is best to beat cream over a bowl of cracked ice.} Gently fold in the sifted sugar and the flavorings.

**If you are whipping the cream in advance, turn whipped cream into the cheesecloth lined sieve over a bowl and refrigerate; the cream will stay beaten, and the delicious liquid that has seeped into bottom of bowl may be used for your coffee.**

Sieve; a utensil with a mashed or perforated surface, used for separation coarse from fine parts of loose matter, for straining liquids, etc..

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