Save This apple rhubarb crisp is the kind of dessert that always ushers in spring for my family. Tart rhubarb and sweet apples bubble together under a buttery oat topping that crisps up just right in the oven. Simple ingredients and not much fuss deliver a comforting treat with every spoonful.
I started baking this when my youngest brought home armfuls of rhubarb from a neighbor’s garden. Ever since apple rhubarb crisp has become our go-to for early picnics and family brunches. There is never a crumb left.
Ingredients
- Fresh rhubarb, sliced: gives a tangy bite and beautiful color Look for bright firm stalks free of bruises
- Apples, peeled and cut into chunks: add sweetness and body Choose a mix of tart and sweet for best balance Granny Smith or Honeycrisp are wonderful here
- Sugar: helps balance the rhubarb’s tartness Use a spoon less or more to suit your taste
- Packed brown sugar (for topping): gives a caramel-like richness Try to use fresh soft brown sugar for best moisture
- Corn starch: thickens the juices so your crisp is not runny Check that it’s lump-free for easier mixing
- Old-fashioned oats: bring that classic crispy crunch Avoid quick oats for a heartier texture
- All-purpose flour: binds your topping together Sift it if clumpy for a more even crumb
- Ground cinnamon: infuses warmth and gentle spice Freshly ground if you can for the brightest aroma
- Butter, melted: provides richness and makes the topping golden Choose quality unsalted butter for best flavor
Instructions
- Prep the oven:
- Set your oven to 350 degrees Fahrenheit so it is fully hot by the time you are ready to bake
- Prepare the fruit:
- In a large bowl combine sugar and corn starch then add your rhubarb and apples Toss gently so every piece is lightly coated This step ensures an even set in your baked crisp
- Fill the baking dish:
- Spoon your coated fruit into a greased 8 inch square baking dish Spread it so you have a level layer the juices will bubble evenly this way
- Mix the oat topping:
- In a separate small bowl combine oats brown sugar melted butter cinnamon and flour Mix until the butter has moistened everything and the mixture looks like rough crumbs This crumbly mix will crisp on top as it bakes
- Assemble the crisp:
- Sprinkle all of the oat crumb mixture evenly over the fruit Make sure there are no big piles so it bakes up golden all over
- Bake:
- Place your dish on the center rack of the oven and bake for fifty minutes The edges should bubble and the top should be a deep golden brown Test the fruit with a fork for doneness if needed
- Let it rest and serve:
- Remove from the oven and let the crisp cool for fifteen to twenty minutes before serving This step thickens the filling so each scoop holds together Serve warm or at room temperature as you like
Save My favorite part of this dish is watching the topping get crisp and golden while the rhubarb turns jammy underneath. Every spring my kids ask if it is apple rhubarb crisp season yet and the answer is always yes once I see pink rhubarb stalks at the market.
Storage Tips
Store leftover crisp covered in the fridge for up to three days The topping will stay crunchier if you let the dish cool uncovered at first before sealing it. Warm portions in the oven to refresh the crisp topping Microwave works for quick reheating though the topping softens a bit. You can freeze baked crisp for up to two months Thaw in the fridge before reheating in a low oven.
Ingredient Substitutions
For a gluten free version use certified gluten free oats and a one to one gluten free flour blend. If rhubarb is out of season swap in extra apples or pair with strawberries for a different twist. Butter can be swapped for plant based margarine if you need it dairy free but try to use something without strong flavors.
Serving Suggestions
Serve warm from the oven with a scoop of vanilla ice cream for a classic touch. A dollop of lightly sweetened whipped cream is another favorite at our gatherings. For brunch try spooning crisp over thick Greek yogurt for something special yet simple.
Save This crisp is springtime in a dish and makes any meal feel special. Try it at your next brunch or as the perfect ending to a gathering with loved ones.
Recipe FAQ Section
- → Can I use frozen rhubarb instead of fresh?
Yes, just thaw the rhubarb and drain excess liquid before mixing with apples to avoid a watery filling.
- → Which apple varieties work best?
Choose tart-sweet types like Granny Smith or Honeycrisp to balance the rhubarb's tartness and hold their shape when baked.
- → Is this dish gluten-free?
It can be! Simply substitute the oats and flour with certified gluten-free versions for a safe option.
- → How do I know the crisp is done baking?
The topping should be golden and the fruit should bubble around the edges, with tender apples and rhubarb beneath.
- → Can I prepare this ahead of time?
Yes; assemble and refrigerate before baking, or bake and reheat gently. Let it rest to thicken juices before serving.
- → Do I need to peel the apples?
While peeling is recommended for a softer texture, you can leave peels on for more fiber and color in your dessert.