Rhubarb and Apple Crumble recipe

6 servings

3 cups (3/4-inch cubes) peeled Granny Smith apples

2 1/2 cups (3/4-inch cubes) fresh red rhubarb

1/2 cup Equal® Spoonful*

2 tablespoons cornstarch

1/3 cup water or apple juice

1 tablespoon lemon juice

1 teaspoon grated lemon peel (optional)

3/4 cup quick or old-fashioned oats, uncooked

1/4 cup raisins

1/4 cup chopped nuts

1/3 cup Equal® Spoonful**

2 tablespoons stick butter or margarine, melted

1/2 teaspoon ground cinnamon, or to taste

Combine apples, rhubarb, 1/2 cup Equal® Spoonful* and cornstarch.

Place in 1-1/2 quart casserole dish.

Combine water, lemon juice and lemon peel.

Pour over fruit mixture.

Cover and bake in preheated 400 degree F oven 20 to 25 minutes or until fruit is tender.

Meanwhile, combine oats, raisins, nuts, 1/3 cup Equal® Spoonful**, butter and cinnamon until well blended.

Remove cover from fruit mixture.

Sprinkle with oats mixture.

Return to oven and bake, uncovered, an additional 8 to 10 minutes or until topping is crisp.

Serve warm with frozen yogurt, ice cream or whipped topping, if desired.