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APPLE AND RHUBARB CRISP

 

Apple Mixture:

 

2 1/2 pounds tart apples, such as Granny Smith

1 pound fresh rhubarb

I cup raisins

1/2 cup light brown sugar

1/2 cup sugar

1 teaspoon cinnamon

1/2 cup water

 

Topping:

 

1 1/2 sticks butter

1/2 cup light brown sugar

1/4 cup sugar

2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 cup chopped pecans

 

For the apple mixture, peel, halve, core and slice the apples into wedges. Rinse and String the rhubarb and cut it into 2-inch lengths. Combine apples, rhubarb and remaining ingredients and place in a 9 by 13 by 2-inch baking dish.

 

For the topping, melt the butter and pour into a bowl. Stir in sugars. Combine flour with cinnamon and baking powder and stir to mix; stir into butter and sugar mixture. Stir in pecans, Separate the topping mixture into large crumbs and distribute over the top of the apple mixture.

 

 Bake at 375 degrees about 45 minutes, until bubbling and well browned. Serve warm or at

 room temperature.