Red Poppy Rhubarb Apple CrispBy Hopflower
- Meal: Dessert
- Seasonality: Summer
- Difficulty: Moderate
- Serves: 8x8 crisp
- Time: 30 minutes
- Beer Style: Flemish Brown and Red
Rhubarb's tartness complements the sour flavors from the Flanders Red Ale used in the 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
Preheat oven to 375 degrees.
Lightly grease 8×8 baking dish with butter.
Mix chopped rhubarb and apples in a large mixing bowl.
Pour beer 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.
Samantha Loveira is an enviable fusion of bookish academia and quirky counter-culture. She obtained a degree in Literature from CSU Northridge and is currently pursuing an Indoctrination Specialist (tour guide) at Stone Brewing Company. Samantha is a cook who selects ingredients with care, is not afraid to tackle difficult dishes, and is perfectly capable of executing said meals with a beer or two in hand. Visit Hopflower to find more recipes.