This recipe is an adaptation of my Mom's Apple Crisp recipe. I love to always include rhubarb to add a little tartness to go along with the sweetness. And of course you can never have too much vanilla ice cream to go with! Enjoy! My recipe makes two 9x13 pans (I have a lot of people to feed at the office).
12 Apples cored and sliced (I use half granny smith and half honey crisp - skin left on)
2-3 Cups diced rhubarb (more if you like it tart)
Toss with a sprinkle of flour (maybe 2 Tablespoons) and generous shakes of cinnamon (more if you love cinnamon).
Split into two 9x13 pans (sprayed with pam or similar)
6 cups of rolled oats
3 Sticks of butter melted
1 1/2 - 2 cups of packed brown sugar
1 1/2 cups of Flour
Generous pinch of salt
Cinnamon - generous shakes of cinnamon to your taste (apparently I like cinnamon)
Mix the topping ingredients together and split between the two pans to cover the tops.