List of ingredients
For the topping:
• 4-1/2 oz. (1 cup) all-purpose flour
• 3 oz. (2/3 cup packed) brown sugar
• 3 Tbs. granulated sugar
• 1/4 cup finely chopped toasted almonds or walnuts
• 1/2 tsp. ground cinnamon
• 4 oz. (8 Tbs.) butter, slightly softened and cut into small pieces
For the filling:
• 2 lb. crisp baking apples (I like Gravensteins or Sierra Beauties)
• 1-1/2 lb. rhubarb
• 1 to 1-1/2 cups granulated sugar
• 4 Tbs. all-purpose flour
• 1 tsp. ground cinnamon
1. To make topping, mix the flour, brown sugar, granulated sugar, nuts, and cinnamon in a bowl, add butter and mix until it resembles dry oats and looks crumbly.
2. Heat the oven to 350° F. Peel, core, and quarter the apples. Cut each quarter into four chunks; you should have about 5 cups.
3. Trim the rhubarb and cut it into 1-inch-long pieces 1/2 inch wide; you should have about 5 cups of rhubarb. In a large bowl, toss the apples and rhubarb with the sugar, flour, and cinnamon until well coated.
4. Transfer the apple and rhubarb mixture to a 2-qt. baking dish and sprinkle the topping over the fruit.
5. Bake until the topping is golden brown and the fruit is bubbling, 1 hour to 1 hour, 15 minutes.
6. Cool slightly before serving.
If you like dishes from apple, you can try also Baked apple with cottage cheese