Rhubarb Apple Crisp with Oatmeal

apple rhubarb crisp served on a small white vintage plate.

4.42 from 12 votes

Rhubarb Apple Crisp with Oatmeal

Tangy-sweet rhubarb apple crisp topped with a crunchy oat and brown sugar topping; this is one of the best rhubarb desserts ever. Serve it with vanilla ice cream or vanilla sauce.

Prep Time30

Cook Time30

Total Time1

Course: Desserts

Cuisine: American

Servings: -6 servings

Calories: 548kcal

Author: Adina

Equipment

Baking dish about 8x12 in/ 20x32 cm, Note 1

Ingredients

Rhubarb apple mixture:

2 lbs rhubarb
⅓ 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

US - EU

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.

Nutrition