rhubarb and apple crisp recipe

Written ByJenny Smyth Posted on
rhubarb and apple crisp recipe
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The Best rhubarb and apple crisp recipe

I have been making this rhubarb and apple crisp for years, and it is one of those desserts that just feels like home. My kids go crazy for it, and I love that I can use fresh rhubarb from the garden or even frozen when it is out of season. The combination of tart rhubarb and sweet apples is perfect, and the crunchy oat topping makes every bite satisfying. This recipe is great for a weeknight treat or a special occasion like a family dinner or a potluck.

It is also a good way to get some fruit into the family, since rhubarb is a good source of vitamin C and fiber, and apples add more fiber and antioxidants. I feel good serving this because it is not too heavy, and it pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. The key to a great crisp is getting the fruit mixture just right. You want the rhubarb to soften but not turn into mush, and the apples should hold their shape a bit.

I always peel the apples and slice them thin, then toss everything with sugar, a little cornstarch, and some lemon juice to brighten the flavors. The topping is simple with oats, flour, brown sugar, and butter, and I like to add a pinch of cinnamon or nutmeg for warmth. Baking it until the topping is golden and the fruit is bubbling is the best part, and the smell fills the whole house. This recipe is very forgiving, so do not stress if you have more or less fruit.

I have made it with just apples or just rhubarb, but the combination is really special. The tartness of the rhubarb cuts through the sweetness of the apples and the topping, so it is not too cloying. It is a classic American dessert that works for any season, but especially in spring when rhubarb is in season. I always double the recipe because leftovers are great for breakfast the next day, if they last that long.

I have tweaked this recipe over the years to get it just right. The trick is to not overmix the topping, so it stays crumbly and crisp. I also like to let the crisp sit for about 10 minutes after baking so the juices thicken up a bit. This makes it easier to serve and the flavors meld together.

Whether you serve it warm or at room temperature, it is always a hit. I hope your family loves it as much as mine does.

Rhubarb and Apple Crisp

Rhubarb and Apple Crisp

4.8 from 1570 votes

A classic dessert with tart rhubarb and sweet apples, topped with a buttery oat crumble. This crisp is easy to make and perfect for any occasion.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Fruit Filling

3 cups rhubarb, chopped into 1/2 inch pieces
3 cups apples, peeled and sliced (about 2 large apples)
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Crisp Topping

1 cup old fashioned oats
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2In a large mixing bowl, combine the chopped rhubarb, sliced apples, granulated sugar, cornstarch, lemon juice, and vanilla extract.
3Stir gently until the fruit is evenly coated, then let it sit for about 5 minutes so the juices start to release.
4In a separate bowl, make the topping by mixing the oats, flour, brown sugar, cinnamon, and salt.
5Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
6Do not overmix or the topping will be dense.
7Pour the fruit mixture into a greased 9×9 inch baking dish and spread it evenly.
8Sprinkle the oat topping over the fruit in an even layer, covering all the fruit.
9Press the topping down gently with your hands so it adheres to the fruit.
10Bake the crisp in the preheated oven for 30 to 35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
11If the topping is browning too quickly, cover loosely with foil for the last 10 minutes.
12The fruit should be tender when pierced with a fork.
13Remove the crisp from the oven and let it cool on a wire rack for at least 10 minutes before serving.
14This allows the juices to thicken slightly.
15Serve warm, optionally with vanilla ice cream or whipped cream.

🔧Equipment

9×9 inch baking dish
Mixing bowls
Measuring cups and spoons
Knife and cutting board
Pastry cutter or fork

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 32g🥩Protein: 3g

📝Notes

You can use frozen rhubarb without thawing, just increase the baking time by 5 to 10 minutes. For a gluten free version, use gluten free oats and a gluten free flour blend. The crisp is best served the day it is made, but leftovers keep in the fridge for up to 3 days.

Watch Video Of How Rhubarb and Apple Crisp Works

This rhubarb and apple crisp is always a good idea for any occasion, whether it is a casual weeknight dessert or a holiday gathering. The combination of tart and sweet flavors, along with the crunchy topping, makes it a crowd pleaser that everyone enjoys.

I love that it is simple to make and uses basic ingredients, so I can whip it up without much fuss. For storing leftovers, keep the crisp in an airtight container in the fridge for up to 3 days.

To reheat, pop it in a 350 degree oven for about 10 minutes to bring back the crispness of the topping. You can also serve it cold, straight from the fridge, or at room temperature.

It pairs beautifully with vanilla ice cream, whipped cream, or even a drizzle of caramel sauce. This recipe is a staple in my kitchen, and I am sure it will become one in yours too.

❓ Frequently Asked Questions About Rhubarb and Apple Crisp

1. Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb without thawing it first. Just add it directly to the fruit mixture and increase the baking time by about 5 to 10 minutes. Keep an eye on the topping and cover it with foil if it browns too quickly.

2. What type of apples work best for this crisp?

I recommend using firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape well during baking and balance the sweetness of the topping. Avoid soft apples like Red Delicious, as they can turn mushy.

3. Can I make this crisp ahead of time?

You can assemble the crisp up to a day ahead and keep it covered in the fridge. When you are ready to bake, add about 10 minutes to the baking time. Alternatively, you can bake it fully and reheat in a 350 degree oven for 10 to 15 minutes.

4. How do I store leftovers and reheat them?

Store any leftover crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350 degree oven for about 10 minutes or until warmed through. You can also microwave individual portions for 30 to 45 seconds, but the topping will not be as crisp.

5. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar by up to half, especially if your apples are very sweet. The rhubarb will still be tart, so you may want to taste the fruit mixture before adding the topping. You can also use a sugar substitute like monk fruit or stevia, but the texture may change slightly.

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