Apple Rhubarb Crisp Dessert (Print Version)
Baked apples and rhubarb with a golden oat streusel. Sweet, tart, and comforting springtime treat.
# Components:
→ Fruits
01 - 4 cups sliced fresh rhubarb
02 - 2 cups apples, peeled and cut into chunks
→ Sweeteners
03 - 1/2 cup granulated sugar
04 - 1/2 cup packed brown sugar
→ Starch
05 - 3 tablespoons corn starch
→ Toppings
06 - 1 cup old-fashioned oats
07 - 1/2 cup all-purpose flour
08 - 1 teaspoon ground cinnamon
→ Fats
09 - 1/2 cup melted butter
# Method:
01 - Set the oven to 350°F (175°C) and allow it to fully preheat.
02 - In a large mixing bowl, blend granulated sugar with corn starch. Add sliced rhubarb and apple chunks, tossing gently to coat the fruit evenly. Transfer the mixture to a greased 8-inch square baking dish, spreading it into an even layer.
03 - In a separate bowl, combine old-fashioned oats, packed brown sugar, melted butter, ground cinnamon, and all-purpose flour. Stir until the mixture forms coarse crumbs.
04 - Distribute the prepared oat topping evenly over the fruit mixture. Place the baking dish on the center rack and bake for 50 minutes, or until the topping is golden brown and fruit is bubbling and tender.
05 - Allow the crisp to sit for 15–20 minutes to let the juices thicken. Serve warm or at room temperature.
# Expert Advice:
01 -
- Easy to assemble using regular pantry basics
- Perfect balance of tart and sweet flavors
- Crowd-pleaser for gatherings or weeknight treats
- You can prep ahead and bake later
02 -
- Naturally vegetarian and easily adapted for gluten free needs
- High in fiber thanks to rhubarb oats and apples
- Freezes beautifully as a make ahead dessert
03 -
- Taste your rhubarb before mixing in the sugar The tartness can vary so adjust the sweetness if needed
- Do not rush the resting step after baking Skipping this makes for runny fruit juices For extra crunch stir a handful of chopped toasted nuts into your oat topping