Description

This rhubarb apple crisp is a cozy, tart-sweet dessert baked with tender fruit and topped with a buttery oat crumble—perfect warm with a scoop of ice cream.

Ingredients

For the filling:

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)

For the topping:

1¼ 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

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13″ baking dish.

In a bowl, mix rhubarb and apples with granulated sugar, ½ cup brown sugar, flour or cornstarch, lemon juice, and vanilla. Spread in the baking dish.

In another bowl, mix oats, flour, brown sugar, cinnamon, salt, and melted butter until clusters form.

Sprinkle crumble evenly over fruit.

Bake for 45–50 minutes until topping is golden and filling is bubbling.

Let rest 10 minutes before serving warm.

Notes

Use thawed and drained frozen rhubarb if fresh is unavailable.

Add orange zest, chopped nuts, or spices like ginger for variety.

Make it gluten-free by using 1:1 GF flour and certified GF oats.

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Category: 8–10 servings
Method: Baking
Cuisine: American