APPLE RHUBARB WALNUT CRISP

filling:

3 large apples, peeled, cored and cut into 1/2" pieces, about 4 cups

1 pound rhubarb, cut into 1/2" pieces (about 3 cups)

2 tbsp. brown sugar

2 tbsp. whole wheat flour

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

crisp topping:

1/2 cup walnuts, very finely chopped

1/4 cup packed brown sugar

1/4 cup rolled oats

1/4 cup whole wheat flour

1/2 tsp. cinnamon

1/8 tsp. salt

2 tbsp. canola oil

Directions:

Preheat oven to 400F. Combine apples, rhubarb, brown sugar, flour, vanilla, and cinnamon in a large bowl and toss to coat. Place the apple mixture in an 8" square baking dish and set aside.

Combine walnuts, brown sugar, oats, flour, cinnamon, and salt in a medium bowl. Add the oil and stir until the dry ingredients are well coated. Spread the topping evenly over the fruit. Bake for 40-45 minutes or until the fruit is tender and the topping is golden brown. (Cover with foil if the topping browns too quickly)