Apple Rhubarb Crisp

• Topping
• 2/3 cup old-fashioned oats
• 3/4 cup packed dark brown sugar
• 1 cup all purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 2/3 sticks chilled unsalted butter, cut into pieces
• Filling
• 4 cups 3/4-inch-thick slices fresh rhubarb
• 4 med-large unpeeled apples, cored and cut in 1 inch chunks
• 1 1/2 cup sugar (1/2 white & 1/2 brown or torbinado)
• 1/4 cup cornstarch
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

1. Topping:
2. Combine first 5 ingredients in medium bowl or food processor, until mixed. Add butter and cut into flour, using a pastry blender or process in food processor until flour & butter is of small pea sized consistency.
3. Make filling:
4. Combine all filling ingredients in a large bowl. Let stand up to 1 hour for juices to form.
5. Position rack in center of oven and preheat to 375u0b0F. Butter 9 x 13 x 2-inch glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering fruit completely.
6. Bake until fruit is tender, & juice bubbles thickly around sides & topping begins to brown slightly, about 40-50 minutes.
7. Serve warm, or at room temperature. Delicious plain or served with vanilla ice cream or whipped topping.

topping, oldfashioned oats, brown sugar, flour, ground cinnamon, salt, butter, filling, fresh rhubarb, unpeeled apples, sugar, cornstarch, lemon juice, ground cinnamon, vanilla

Taken from www.epicurious.com/recipes/member/views/apple-rhubarb-crisp-50158705 (may not work)