Rhubarb Crisp 2017

4 1/2 cups rhubarb cut into 1" pieces
1 cup sugar
1/2 cup flour
1 tsp cinnamon (optional)
Grease 9" by 9" pan
Spread fruit over pan

Topping
3/4 cup all-purpose flour
1/4 tsp salt
1/2 cup brown sugar
3/4 cup rolled oats
1/2 cup butter or margarine

Combine oats, flour, and sugar. Mix the melted butter thoroughly with dry ingredients. Spread over rhubarb and bake at 350 F for 30-40 minutes or until fruits are soft.

Alternate Topping see Apple Crisp Recipe below

http://adventurouscuisine.blogspot.ca/2015/03/apple-crisp_1.html
Apple Crisp pg 11 of Cooking School Binder
6-8 apples, peeled, cored, sliced

2 cups oats
1/4 cup wheat germ
1/4 tsp salt
1/4-1/2 cup oil OR melted margarine or butter
1 cup whole wheat or white flour
1/4 cup brown sugar
1 tsp vanilla
1/4 cup water

Combine oats, flour, wheat germ, salt and sugar. Mix the oil and water together and mix thoroughly with dry ingredients. Spread over sliced apples and bake at 350 F for 30-40 minutes or until apples are soft.




From a newspaper

1/2 cup all-purpose flour
1/4 tsp salt
1 cup dark brown sugar
1/2 cup rolled oats
1/2 cup butter or margarine
6 cups apples, pared, cored, sliced thin
1/2 tsp cinnamon
1/2 cup water
1 tsp lemon juice
1 tsp lemon rind

Heat oven to 350 degrees. Combine flour, salt, sugar and oats. Cut in butter or margarine until crumbly. Place apples in a bowl, combine cinnamon, water and lemon juice and rind and sprinkle over apples until well coated. Put apple mixture in 8 or 9 inch square pan. Sprinkle flour mixture on top. Bake 45 minutes until golden brown