Save A delightful spring dessert that combines the tartness of rhubarb with the sweetness of apples, topped with a crunchy oat topping. Enjoy this easy treat that celebrates fresh fruit and brings a comforting finish to any meal.
I first made this crisp one rainy May afternoon when rhubarb was just coming into season. The aroma of buttery oats and soft apples filled my kitchen, and it quickly became a favorite to share with family over coffee.
Ingredients
- Fruits: 4 cups sliced fresh rhubarb, 2 cups apples (peeled and cut into chunks)
- Sweeteners: ½ cup sugar (adjust based on sweetness preference), ½ cup packed brown sugar
- Starch: 3 tablespoons corn starch
- Toppings: 1 cup old-fashioned oats, ½ cup all-purpose flour, 1 teaspoon ground cinnamon
- Fats: ½ cup butter (melted)
Instructions
- Prepare Oven:
- Preheat oven to 350°F (175°C)
- Mix Fruit:
- In a large bowl, combine sugar and corn starch. Add rhubarb and apples, then gently toss to coat. Spoon the mixture into a greased 8-inch square baking dish
- Prepare Topping:
- In a small bowl, combine oats, brown sugar, melted butter, cinnamon, and flour until the mixture resembles coarse crumbs. Sprinkle this topping over the rhubarb mixture
- Bake:
- Bake for 50 minutes or until bubbly and the fruit is tender
- Serve:
- Serve warm or at room temperature
Save This apple rhubarb crisp brings back memories of afternoons spent baking with my grandmother, who always encouraged me to experiment with different fruits. Everyone gathered around the table for a second helping!
Required Tools
Cutting board, Peeler, Chefs knife, Mixing bowls, 8-inch square baking dish
Allergen Information
Contains gluten (if using all-purpose flour) and dairy. Always verify packaging if sensitive to allergens.
Nutritional Information (per serving)
Calories: 297, Total Fat: 12 g, Carbohydrates: 45 g, Protein: 3 g, Saturated Fat: 7 g, Cholesterol: 31 mg, Sodium: 98 mg, Fiber: 4 g, Sugar: 26 g
Save Savor the unique combination of warm, sweet apples and tart rhubarb in every spoonful. Serve with vanilla ice cream for an irresistible treat.
Recipe Questions & Answers
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. Thaw and drain excess liquid before adding to maintain ideal consistency.
- → What type of apple is best?
Granny Smith adds tartness, while Honeycrisp offers sweetness. Any firm, fresh apple will complement rhubarb nicely.
- → How do I make this gluten-free?
Use certified gluten-free oats and a gluten-free all-purpose flour to replace traditional options in the topping.
- → Is it necessary to let the crisp sit after baking?
Resting for 15-20 minutes after baking lets juices thicken, making for cleaner servings and richer flavor.
- → How do I know when it's done baking?
Bake until fruit is tender and topping is golden and bubbly, usually around 50 minutes depending on oven and fruit ripeness.
- → Can I reduce sugar for a less sweet dessert?
Yes, adjust granulated sugar based on apple variety and personal preference for a tailored sweetness.