Classic Rhubarb Apple Crisp
This Classic Rhubarb Apple Crisp combines tart rhubarb and sweet apples under a golden, buttery oat topping. It's a simple, cozy dessert that’s perfect for spring, summer, or whenever you’re craving a little comfort. Best served warm with a scoop of vanilla ice cream!
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Wooden spoon or spatula
- Peeler
- Knife and cutting board
Ingredients
- For the Filling:
- 3 cups rhubarb chopped into 1/2-inch pieces
- 3 cups apples peeled and diced (Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- For the Crisp Topping:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, toss together the rhubarb, apples, granulated sugar, cornstarch, vanilla extract, cinnamon, and a pinch of salt until evenly coated.
- Spread the fruit mixture evenly in the prepared baking dish.
- In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and stir until crumbly.
- Sprinkle the oat mixture evenly over the fruit filling.
- Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling.
- Let the crisp cool for about 10–15 minutes before serving. Enjoy warm with ice cream or whipped cream if desired!
Notes
You can substitute frozen rhubarb—just thaw and drain well first.
Add 1/2 cup chopped pecans or walnuts to the topping for extra crunch.
Reduce the sugar in the filling slightly if you prefer a more tart dessert.
This crisp can be made gluten-free by using a 1:1 gluten-free flour blend.
Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.