Sweet-Tart Apple Rhubarb Crisp

Sweet-Tart Apple Rhubarb Crisp: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

3 sweet baking apples, unpeeled, cored, and chopped (such as Golden Delicious)

1 cup (100 g) thickly sliced rhubarb

1 cup (200 g) Sucanat, sugar, or xylitol, divided

1/4 cup (50 g) xylitol, optional

1 tablespoon (8 g) kudzu dissolved in 2 tablespoons (28 ml) apple juice or water (or 1 tablespoon [8 g] cornstarch or 2 tablespoons [16 g] wheat flour)

2 eggs, separated

1/2 cup (40 g) rolled oats

1/3 cup (40 g) wheat flour (or whole-wheat pastry flour for more fiber)

1/4 teaspoon salt

1/4 cup (55 g) butter, softened (or coconut or almond oil)

3/4 cup (105 g) toasted pine nuts (or toasted sliced almonds)

Cooking Instructions:

Preheat the oven to 375°F (190°C, or gas mark 5).

In a large bowl, toss the apples and rhubarb with 1/2 cup (100 g) of the Sucanat, the xylitol, and the kudzu.

In a small bowl, beat the egg yolks until pale yellow and stir into the fruit. In a mixer, beat the egg whites until they form stiff peaks, and then fold into the fruit. Pour the mixture into a 9 × 9-inch (23 × 23-cm) pan and set aside.

In a medium bowl, mix together the oats, flour, remaining 1/2 cup (100 g) Sucanat, and salt until well combined. Add the butter and mix until it forms large crumbs. Stir in the nuts and sprinkle the mixture evenly over the top.

Cover lightly with aluminum foil and bake for 30 to 40 minutes, or until bubbly and the fruit is tender. Remove the foil to brown the topping for the last 10 minutes of cooking time, if desired.