This tangy-sweet rhubarb apple crisp recipe features a crunchy oat and brown sugar topping. It's a classic recipe perfect for celebrating the short rhubarb season. Serve it with vanilla ice cream or vanilla sauce.
The rhubarb apple crisp is a tasty dessert that combines the tartness of rhubarb with the sweetness of apples, topped with a crispy crumble topping.
I do have a soft spot for rhubarb desserts, either a crisp like today's rhubarb apple crisp, a crumble like my favorite Apple Rhubarb Crumble, or a pudding with custard like this Baked Rhubarb Custard.
Over the years, I have made so many fruit crumbles or fruit crisps that I have lost track of them all. The one I make the most is apple crumble. Apples are always so reliable and available, but when the season allows it, I use berries and make Black Currant Crumble or Gooseberry Crumble.Â
Ingredients: 9 | Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 4-6 | Difficulty: Easy
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Recipe ingredients
Rhubarb, fresh or frozen. Frozen fruit usually releases more water than fresh fruit, but this will not be an issue, as you will drain it.
- Check out more Rhubarb Recipes you could make this season.
Apples: Choose apples that hold their shape during baking, like Granny Smith, Honeycrisp, or Braeburn apples.
Cornstarch: It helps to bind the fruit juices and creates a cohesive texture in the filling as it bakes.Â
Oats: Old-fashioned oats are rolled oats that add texture and a nutty flavor to the crumble topping.
See the recipe card for full information on ingredients and quantities.
How to make apple rhubarb crisp?
Rhubarb mixture: Place the chopped rhubarb in a large bowl, mix it with granulated sugar, and let it release its juices for about 15-20 minutes.Â
- In the meantime, preheat the oven, chop the apples, and make the topping.Â
Mix the oats, flour, both types of sugar, and salt in another bowl. Add the chopped cold butter. Stir to coat the butter cubes in the flour and oat mixture, then cut in the butter using two knives or rub the butter into the mixture using your fingertips until you get coarse crumbs.
- Alternatively, make the crisp in a food processor.
- Mix rhubarb with apples, vanilla, and cornstarch. Place the mixture in the baking dish.
- Top the fruit mixture with the butter, oats, and flour mixture.
Bake the apple rhubarb crisp for 15 minutes. Lower the heat to 320°F/ 160°C and bake the rhubarb apple crisp with oats for another 15 minutes or until golden brown.Â
TipsÂ
Rhubarb leaves are poisonous; always discard them.
Drain the sugared rhubarb slices well before you add them to the baking dish. Too much juice will make the crisp soggy. Adding cornstarch will also help prevent sogginess; the rhubarb slices should be coated in a thin layer of cornstarch.
Store and reheat
Refrigerate the baking dish (covered with plastic wrap) for 3-4 days. Or transfer the leftovers to an airtight container. Serve the leftover rhubarb apple crisp at room temperature or reheat it.
Reheat in the preheated oven (350°F/175°C) for about 15 minutes or until heated through. Watch the topping; if it gets too dark, cover the baking dish with aluminum foil.Â
What to serve with it?
- You can have the rhubarb apple crisp just as it is, either warm or at room temperature.
- Or you can serve it warm with a scoop of vanilla ice cream.
- Top with whipped cream, runny cream, vanilla sauce, or vanilla custard.
- Or, a personal favorite of mine, mix some crème fraiche with a bit of brown sugar and let the mixture stand for a short while until the brown sugar dissolves in the crème fraiche. It's a divine combination!
Rhubarb Apple Crisp with Oatmeal
Equipment
- Baking dish about 8x12 in/ 20x32 cm, Note 1
Ingredients
Rhubarb apple mixture:
- 2 lbs rhubarb
- â…“ cup white granulated sugar
- 2 lb apples Note 2
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
Crisp:
- 1 cup old-fashioned oats Note 3
- ½ cup all-purpose flour
- ½ cup brown sugar Note 4
- ½ cup white granulated sugar
- a pinch of salt
- ½ cup unsalted butter cold
Instructions
Rhubarb mixture:
- Rhubarb: Clean and chop it into 2 cm/ ¾ inch pieces. Place the pieces in a bowl and sprinkle them with sugar. Mix well and let the rhubarb release its juices for about 15-20 minutes. 2 lbs rhubarb + ⅓ cup white granulated sugar
- In the meantime, preheat the oven to 350°F/ 175°C, chop the apples, and make the crisp.
- Apples: Chop them into small cubes.2 lb apples
- Drain the rhubarb well, add apples, vanilla extract, and cornstarch. Mix and transfer the mixture to the baking dish.1 teaspoon vanilla extract + 2 tablespoons cornstarch
Crisp:
- Combine dry ingredients: Place the oats, flour, both types of sugar, and salt in a bowl. Mix well (Note 5).1 cup old-fashioned oats + ½ cup all-purpose flour +½ cup brown sugar +½ cup white granulated sugar + a pinch of salt
- Add butter: Cube the cold butter and add it to the mixture. Stir to coat the butter cubes in the flour and oat mixture, then cut in the butter using two knives or rub the butter into the mixture using your fingertips (alternatively, use a food processor).½ cup unsalted butter
- Top the filling with the crisp mixture.
Bake:
- Bake for 15 minutes, then lower the heat to 320°F/ 160°C and continue baking the rhubarb apple crisp for 15 more minutes or until golden brown.
- Let cool shortly before serving.
- Serve warm or at room temperature with one ice cream, vanilla sauce, heavy cream, or crème fraiche mixed with brown sugar.
Notes
- Baking dish sizes: Use a baking dish that provides enough space to accommodate the fruit filling and the crumble topping while allowing for even baking, in this case, about 8x12 in/ 20x32 cm. However, you can use a slightly smaller baking dish if you prefer a thicker crisp. Just keep in mind that the baking time may need to be adjusted accordingly if you use a different-sized dish.
- Apples: Choose apples that hold their shape during baking, like Granny Smith, Honeycrisp, or Braeburn apples.
- Sugar: You can use only white sugar instead of a mixture of brown and white sugar. Just replace the brown sugar with the same amount of white sugar.
- Optional: Add one teaspoon of ground cinnamon and a pinch of nutmeg to the crisp mixture. You could also use allspice, cardamom, or a bit of ground ginger. Add chopped nuts (almonds, pecans, or walnuts) or a handful of shredded coconut.
Martha says
4.4 pounds is about 13.2 cups, I think this is a typo. Maybe 4 cups of rhubarb might be a little more in the ballpark.
Adina says
Hi Martha. 4.4 pounds is 2 kg; I didn't measure the rhubarb in cups because I find it difficult to be exact about that. Where is the typo?
Evi says
It's just the perfect late spring recipe 🙂
Balvinder says
Oh my, can't really resist this, love the idea of putting rhubarb and apple together.
angiesrecipes says
mmm...can't resist anything with streusel!
Lauri says
Are you kidding - 4.4 pounds of rhubarb? Really? Fix this recipe for beginners to use.
Lauri