Once upon a time there was a very special bakery by the name of “Ecco il Pane” here in Vancouver. The baker made fantastic apple and rhubarb turnovers. The filling was sensational and so is this crisp! I like to make up a batch of the topping and store in the freezer so that when a windfall of fruit comes along, I’m ready! A scoop of ice-cream wouldn’t go amiss!
Makes 6 Servings
1 ½ cups of crisp topping mix (see below)
6 Tbsp. butter, melted
1/3 cup walnuts, finely chopped or pecans
Filling:
1 ½ lbs. Golden Delicious apples, peeled , cored, cut into 1/2 “ pieces
¾ lb. rhubarb, cut into ½” pieces
1/2 to 2/3 cup sugar
2 tsp. unbleached flour
½ tsp. vanilla extract
Combine the crisp topping mix, melted butter and the walnuts.
For Filling:
Preheat oven to 400 F. Combine apples, rhubarb, sugar, flour and vanilla extract in a large bowl; toss to coat. Transfer mixture to a 8x8x2” glass baking dish that has been buttered or sprayed with cooking spray.
Sprinkle the crisp topping evenly over the fruit and bake until fruit is tender when pierced with a knife and topping is crisp. Cover with foil if topping is browning too quickly, about 45 minutes. Cool 20 minutes.
Helpful link to Fruit Crisp Topping Mix.
