Apple Rhubarb Crisp

Why You’ll Love This Recipe

Apple Rhubarb Crisp is a warm, rustic dessert that perfectly balances sweet and tart flavors with a buttery, golden oat topping. The tender apples and tangy rhubarb melt together into a luscious filling, while the crisp provides a crunchy contrast. Easy to make and comforting to eat, it’s a seasonal favorite ideal for gatherings, potlucks, or a cozy night in.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the filling:
rhubarb stalksapples (such as Granny Smith or Honeycrisp)granulated sugarsaltcornstarch or all-purpose flourlemon juicecinnamon (optional)

For the crisp topping:
rolled oatspacked brown sugarall-purpose flourunsalted butter (cold and cubed)ground cinnamon (optional)salt

directions

Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.

Chop rhubarb and peel and slice apples. Combine in a large bowl.

Toss the fruit with sugar, cornstarch, lemon juice, salt, and cinnamon until evenly coated.

Pour the fruit mixture into the prepared baking dish and spread evenly.

In a separate bowl, mix oats, brown sugar, flour, salt, and cinnamon.

Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.

Sprinkle the topping evenly over the fruit mixture.

Bake for 40–45 minutes, or until the topping is golden and the filling is bubbling.

Let cool slightly before serving. Best enjoyed warm.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 20 minutesBaking time: 40–45 minutesCooling time: 10–15 minutesTotal time: 70–80 minutes

Variations

Add chopped nuts like pecans or walnuts to the topping for crunch.

Use pears in place of apples for a twist.

Add a splash of vanilla extract or almond extract to the filling.

Top with a scoop of vanilla ice cream or a dollop of whipped cream.

Use maple syrup or honey in the filling for natural sweetness.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 30–40 seconds or warm the whole dish in a 350°F (175°C) oven for 10–15 minutes.For longer storage, freeze the baked crisp and reheat directly from frozen.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture.

What apples work best?

Tart, firm varieties like Granny Smith, Honeycrisp, or Braeburn hold up well in baking.

Can I make this ahead?

Yes, assemble and refrigerate before baking, or bake fully and reheat before serving.

Is the crisp topping gluten-free?

Use gluten-free oats and flour to make the topping gluten-free.

Can I use quick oats?

Yes, but the texture will be softer than with rolled oats.

How do I know when it’s done?

The filling should be bubbly and the topping golden brown.

Can I reduce the sugar?

Yes, adjust to taste—especially if your apples are naturally sweet.

Should I peel the apples?

Peeling is recommended for a smoother texture, but it’s optional.

Can I double the recipe?

Yes, bake in a 9×13-inch dish and increase bake time slightly.

Do I have to use lemon juice?

It helps balance sweetness and enhances the fruit flavors, but it can be skipped.

Conclusion

Apple Rhubarb Crisp is a timeless dessert that delivers a delicious mix of sweet, tart, and crunchy in every bite. Whether served warm with ice cream or cold for breakfast, it’s a cozy, satisfying dish that highlights the best of seasonal produce. Simple, rustic, and full of flavor—it’s comfort food at its finest.

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