Apple Rhubarb Pecan Crisp

4 peeled and sliced honeycrisp apples (or your favorite)

1-2 cups chopped rhubarb

1 cup flour

1 cup packed brown sugar

1/2-3/4 cup pecans

1/2 cup rolled oats

2 tbsp ground flax seed

1 tsp nutmeg

2-3 tsp cinnamon

1 stick butter

Place apples and rhubarb in a buttered baking dish. If you are using frozen rhubarb, defrost slightly and pat dry with paper towels to absorb excess moisture. If you don't like rhubarb just leave it out.

Combine all dry ingredients. The flax seed is a healthy addition that you won't taste at all. But leave it out if you don't have it. Add the butter in slices and use a pastry cutter or your fingers to form crumbs. Sprinkle topping over apple mixture and bake for 30-45 minutes at 375.

Enjoy! Serve with some Edy's vanilla ice cream. The cinnamon, flax seed and rhubarb were my own additions to this recipe. I add ground flax seed in small amounts to many recipes. I also reduced the sugar in this recipe from 1 1/2 cups to 1 cup. If you like things sweeter use the full amount. Especially if you add extra apples or rhubarb. Be sure to use the envelop icon at the bottom of the post to send the recipe to friends. I know we've all made apple crisp. But this one has a little bit of a twist.