Red Poppy Rhubarb Apple 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.

Prep Time: 30 minutes | Yield: 8x8 crisp

Ingredients

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.