Apple-Rhubarb Crisp (Canned Filling)

I needed a couple of regular-mouth pint jars back.  This seemed like a good way to do it.  (Also why I opened the last kimchi in the previous post.)  And then I discovered that I have never made a crisp on this blog.

A crisp is basically a pie with the crust on top.  The topping is a crumbly mixture of flour, butter, oats, sugar, and spices.  I was going to add chopped pecans to it, then forgot.  It's very easy to prepare when you use canned fillings and is about an hour start to serving.

If you're using storebought pie filling, odds are you can't find just rhubarb.  In that case, I would suggest you substitute 2 cups frozen chopped rhubarb, thawed.  It will break down and cook in the amount of time the crisp is in the oven.  Fresh might not.  I'm not concerned about it making the crisp too tart because of all the sugar in the apple pie filling, but you could add 1/2 C granulated sugar to the filling as a precaution.

1/2 C brown sugar
1/2 C rolled or instant oats
3/4 C flour
1 tsp cinnamon
pinch of salt
1/4 C unsalted butter
1 pint Apple pie filling
1 pint Rhubarb pie filling
1 tsp vanilla

1.  Preheat oven to 350º.  Butter an 8" x 8" baking dish.

2.  In a bowl, stir together sugar, oats, flour, cinnamon, and salt.  Cut in butter to make crumbs, like the first part of making scones or pie crust.  The difference is, you aren't going to add a liquid.  That's the whole step.

3.  In another bowl, stir together pie fillings and vanilla.  You could add other spices if desired, like extra cinnamon or some cloves.

4.  Pour pie filling into the baking dish first.  Smooth into the corners.  Sprinkle with crumb topping, covering everything evenly and getting all the way to the edges and corners.

5.  Bake 45 minutes, until topping is browned and insides are bubbly.  Allow to cool almost down to room temperature before serving.  If you want to enhance the vanilla in it, serve with vanilla ice cream on the side.

Serves 6-8, depending if there's ice cream

Difficulty rating  π