Rhubarb-Apple Crisp

The beehive of phyllo only looks like a lot of work. In reality, it might be the easiest phyllo dessert you’ll make.

Makes: 8 servings; Total time: 2 hours

6cups sliced rhubarb (about 1¾ lb.)6 cups
1gala or fuji apple, cored and diced (about 1 cup)1 gala or fuji
23cup granulated sugar23 cup
3Tbsp. instant tapioca3 Tbsp.
2Tbsp. orange juice2 Tbsp.
112tsp. pumpkin pie spice112 tsp.
7sheets phyllo dough7 sheets
14cup unsalted butter, melted14 cup
7tsp. granulated sugar7 tsp.
3Tbsp. sliced almonds3 Tbsp.
2Tbsp. turbinado or finishing sugar (optional)2 Tbsp.

Preheat oven to 350°.

Combine rhubarb, apple, ⅔ cup granulated sugar, tapioca, orange juice, and pie spice in a large bowl. Mix well and let stand 15 minutes, stirring occasionally. Taste filling; add more sugar if too tart. Pour fruit into a 9-inch pie plate.

Place a sheet of phyllo on a flat surface (cover other sheets with a damp paper towel to keep them from drying). Lightly brush phyllo sheet with butter and sprinkle with 1 tsp. granulated sugar. Roll phyllo into a loose tube about 2 inches in diameter. Repeat with remaining phyllo sheets. Starting at outer edge of pie, lightly place phyllo tubes end to end in spiral or concentric pattern. Drizzle any remaining butter over phyllo and sprinkle with almonds and finishing sugar.

Bake crisp until golden brown, about 1 hour. Let crisp cool for 15 minutes before serving.

Nutrition Information
Per serving: 199 cal; 8g total fat (4g sat); 15mg chol; 74mg sodium; 33g carb; 3g fiber; 3g protein

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