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Serves 12 Ingredients:
  • Crust:
  • 1 stick cold butter
  • 1/4 teaspoon nutmeg
  • 1 cup powdered sugar
  • 2 cups fresh Country Hearth breadcrumbs
  • 1/2 cup all purpose flour
  • Filling:
  • 4 cups chopped, pared apples
  • 4 cups chopped rhubarb
  • 2 cups granulated sugar
  • Juice of 1 lemon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons honey
  • 1/2 cup water, divided
  • 3 tablespoons cornstarch
  • 1 teaspoon strawberry extract
  • Topping:
  • 1/2 cup brown sugar
Directions: Preheat oven to 350° Stir together all crust ingredients except butter. Cut in butter until size of small peas. Reserve 1 cup. Press the remainder into the bottom of an ungreased 9″ x 13″ glass pan. Bake for 18 minutes. While crust is baking, combine first 6 filling ingredients. Add 1/4 cup of the water and bring to a boil. When fruit is soft, dissolve cornstarch into remaining water and add to fruit. Cook until thickened. Remove from heat and add strawberry extract. Pour over baked crust. Combine brown sugar with remaining crust ingredients. Sprinkle over top of filling. Bake for 40 – 45 minutes until bubbly and topping is golden brown. Cool and serve with vanilla ice cream or whipped topping.