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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Long twisted spoon for stirring and layering cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Long twisted spoon for stirring and layering cocktails
Compact sous vide circulator with app — Bluetooth control, 1100W
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Preheat oven to 350 degrees. Combine chopped apples and rhubarb in large bowl. Sprinkle lemon juice over fruit and stir to coat. Sprinkle 1/2 cup white sugar over fruit and stir to coat. Butter an 11 x 7 inch baking dish. Place fruit mixture in prepared dish. In separate bowl, combine quick cooking oats, brown sugar, flour and cinnamon till combined. Cut in cold butter till mixture is crumbly. Place dry mixture evenly over fruit. Bake for 40-45 minutes or till fruit is tender and crust is golden brown. Serve warm with whipped cream or ice cream.