Red Poppy Rhubarb Apple CrispBy Hopflower
- Recipe TypeDessert
- Prep Time30 minutes
- Yield8x8 crisp
The Rhubarb's tartness complements the sour flavors from the Belgian-style Flanders used in this apple crisp made by Samantha Loveira of Hopflower.
- 3 c. rhubarb, sliced into 1/2 inch pieces (5-6 stalks)
- 3 c. apples, cut into 1 inch pieces (about 3 medium apples)
- 1/2 c. Red Poppy (or any other variety of Flanders Red Ale)
- 1/4 c. sugar
- 1 1/2 Tbsp. cornstarch
- 1/2 tsp. vanilla
- 2/3 c.brown sugar
- 3/4 c. rolled oats
- 3/4 c. flour
- 1/2 c. finely chopped walnuts
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 6 Tbsp. unsalted butter, melted
- 1 Tbsp. unsalted butter for pan
- To make this apple crisp, preheat oven to 375°F.
- Lightly grease 8×8 baking dish with butter.
- Mix chopped rhubarb and apples in a large mixing bowl.
- Pour Red Poppy Belgian-style flanders over fruit.
- Add sugar, cornstarch, and vanilla and stir till sugar and cornstarch are dissolved.
- Pour rhubarb mixture into prepared baking dish.
- Mix remaining ingredients (except butter) together in large mixing bowl.
- Pour melted butter over topping ingredients.
- Mix with your hands until coarse crumbs form and there’s no dry flour at the bottom of the bowl.
- Pour crumb mixture over rhubarb.
- Bake crisp at 375° for 45-50 minutes.
- Top should be golden brown and the fruit mixture should be really bubbly.
- Let stand for at least 10 minutes before slicing.