American, Dessert
FILLING:
2 lg apples
3 1/2 c rhubarb (diced)
1 c scant sugar
1 1/2 Tb minced ginger
1 Tb Flour
CRISP TOPPING:
1/2 c flour
1/2 c brown sugar
4 Tb cold butter
1/2 t ground ginger
1/2 c oatmeal
COBBLER:
1 3/4 c flour (optional)
1 Tb baking powder (optional)
1 t baking soda (optional)
1/2 t ground ginger
1 Tb sugar, divided (optional)
1 t lemon zest
4 Tb butter (optional)
1 c buttermilk (optional)
0. Pre-heat oven to 350 for crisp (375 for cobbler).
1. Place rhubarb, apples, 1 cup sugar, ginger, and 2 tablespoons flour in a large bowl and toss well.
2. Turn into a greased 9" pie pan.
3. Crisp - Combine topping ingredients in a bowl and mix with a pastery blender until crumbly. Spread crumb mixture over rhubarb and apples and bake at 350F for 45-50 minutes, until fruit is tender and topping is browned.
3. Cobbler - put fruit-filled pie pan in the oven for 10 minutes while making topping. In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 Tb sugar. Using a pastry blender or your fingers, work the butter until the mixture forms coarse crumbs. Stir in the buttermilk until the dry ingredients are just evenly moistened. Drop the dough by large spoonfuls onto the hot fruit, making 8 small rounds about 1/2-inch apart. Sprinkle the top of the dough with the remaining 1/2 Tb sugar. Bake at 375F for another 25 minutes until the topping is golden brown and the fruit is tender.
Rating: 4/5 stars
Source: web sources