Why You’ll Love This Recipe

I adore how the tartness of rhubarb harmonizes with sweet apples, all wrapped in a buttery, oat-filled crumble. It’s easy, comforting, and endlessly versatile. I feel like I’m enjoying fresh seasonal produce in a way that’s both rustic and indulgent—especially when served warm with ice cream or whipped cream

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups chopped rhubarb
2 cups peeled and chopped apples (Granny Smith or Honeycrisp)
½ cup granulated sugar
½ cup brown sugar, packed
2 Tbsp all-purpose flour or cornstarch
1 Tbsp lemon juice
1 tsp vanilla extract (optional)
Topping:
- 1 ¼ cups old-fashioned oats
- ¾ cup all-purpose flour
- 1 cup brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, melted

directions

I preheat the oven to 350 °F (175 °C) and grease a 9×13″ baking dish.
I toss rhubarb and apples with granulated sugar, ½ cup brown sugar, flour or cornstarch, lemon juice, and vanilla until evenly coated.
I spread the fruit mixture evenly in the prepared dish.
In a bowl, I combine oats, flour, brown sugar, cinnamon, salt, and melted butter, stirring until large clusters form.
I sprinkle the crumble topping evenly over the fruit.
I bake for about 45–50 minutes, until the topping is golden and the filling bubbles around the edges.
I let it rest 10 minutes before serving warm—perfect with ice cream or custard.

Servings and timing

Servings: 8–10
Prep time: ~20 minutes
Bake time: 45–50 minutes
Total time: ~1 hour 10 minutes (including resting time)

Variations

Gluten-free: I swap flour for a 1:1 gluten-free blend and use certified GF oats.
Spiced twist: I add a pinch of ginger or nutmeg to the filling for extra warmth.
Nutty topping: Sometimes I stir in ½ cup chopped pecans or walnuts into the crumble.
Orange zest: I toss orange zest into the filling for citrus brightness.

storage/reheating

I store leftovers covered at room temperature for up to 3 days, or in the fridge up to 5 days. To reheat, I warm individual portions in the oven at 300 °F for about 10 minutes—or zap in the microwave until heated through.

FAQs

Can I use frozen rhubarb?

Yes—I thaw and drain it first to remove excess moisture, then proceed as normal.

Do the apples need peeling?

I peel them for a smoother texture, but unpeeled Granny Smiths work well too—just chop them as needed.

How do I prevent a soggy bottom?

I ensure the fruit is well coated in flour or cornstarch and allow it to rest before baking; this helps thicken the juices.

Can I make it ahead?

Absolutely—assemble it, cover, and refrigerate up to 24 hours before baking. The topping stays crisp when baked later.

What should I serve it with?

I love serving it warm with vanilla ice cream, custard, whipped cream—or even a scoop of Greek yogurt for a tangy contrast.

Conclusion

I cherish this Rhubarb Apple Crisp for its lovely balance of tart, sweet, and crunchy—all in one comforting dish. It’s fuss-free, forgiving, and always a crowd-pleaser. Whether fresh from the oven or reheated the next day, it’s a lovely way to savor rhubarb season.