Apple And Rhubard Crisp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 10 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Tart apples, such as Granny |
| Smith | ||
| 1 | lb | Fresh rhubarb |
| 1 | c | Raisins |
| 1/2 | c | Light brown sugar |
| 1/2 | c | Sugar |
| 1 | t | Cinnamon |
| 1/2 | c | Water |
| 1 1/2 | Sticks Butter | |
| 1/2 | c | Light brown sugar |
| 1/4 | c | Sugar |
| 2 | c | All-purpose flour |
| 1 | t | Cinnamon |
| 1 | t | Baking powder |
| 1 | c | Chopped pecans |
INSTRUCTIONS
For the apple mixture, peel, halve, core and slice the apples into wedges. Rinse and string the rhubarb and cut it into 2-inch lengths. Combine apples, rhubarb and remaining ingredients and place in a 9- by 13- by 2-inch baking dish. For the topping, melt the butter and pour into a bowl. Stir in sugars. Combine flour with cinnamon and baking powder and stir to mix; stir into butter and sugar mixture. Stir in pecans. Separate the topping mixture into large crumbs and distribute over the top of the apple mixture. Bake at 375 degrees about 45 minutes, until bubbling and well browned. Serve warm or at room temperature. Recipe Source: COOKING LIVE with Sara Moulton Recipe curtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-9110 broadcast 04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Nick Malgieri
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 150
Total Fat: 17.5g
Cholesterol: 24.4mg
Sodium: 54.7mg
Potassium: 331.1mg
Carbohydrates: 51.3g
Fiber: 3.4g
Sugar: 25.8g
Protein: 4.6g