Full of tender apples, beautifully citrusy rhubarb, and crowned with a classic brown sugar oat crisp topping, Apple Rhubarb Crisp blends seasons together in sweet tart harmony. It’s different and it’s delightful!
Apple Rhubarb Crisp
When you think of rhubarb, I bet you think of strawberries, right? That’s a classic pairing for sure, but don’t let that stand in the way of experimenting! Rhubarb is also wonderful paired with other fruits like we have here with apple.
Apples are the little black dress of the fruit world. They go with everything in just about every way. And texturally, they’re a dream in this crisp; tender, sweet, juicy, and the ultimate foil for the yielding, tart, tangy rhubarb.
Rhubarb Crisp Recipes
To make this apple rhubarb crisp, you’ll need the following ingredients:
- apples
- rhubarb
- lemon juice
- granulated sugar
- cornstarch
- salt
- oats
- flour
- brown sugar
- cinnamon
- butter
If you’re on the hunt for more rhubarb crisp recipes, look no further. Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble makes a Strawberry Rhubarb Crisp that no one will forget.
Rhubarb takes center stage in this sweetly tart and tender rhubarb baked to perfection under a crisp topping of brown sugar and oats in this easy Rhubarb Crisp.
Rhubarb Apple Crisp
Preheat the oven to 350°F. Grease an 8 or 9-inch baking dish (about 2-2½ quart size) with butter.
Combine the rhubarb, lemon juice, sugar, cornstarch, and salt in a medium bowl. Stir to coat, then set aside.
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and butter. Pour the fruit into the greased pan, then sprinkle the oat mixture on top of the fruit.
Bake for 28-30 minutes, until the crust has browned and the fruit mixture is bubbling. Let cool for 10 minutes before serving warm, topped with vanilla ice cream or whipped cream.
Rhubarb Desserts
Oh, the places rhubarb can go! You’re going to love these so much, you may want to plant a big rhubarb patch.
This is a soft, old-fashioned Rhubarb Cake with Butter Sauce: a simple one-bowl cake to stir together and bake in a 9 x 13 pan. This is perfect for a potluck or picnic.
Rhubarb Bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.
The old fashioned Rhubarb Pie is tangy-sweet with a classic custard-style base, based on a recipe passed down from my great-grandma.
With tangy, sweet rhubarb and an irresistible cinnamon sugar biscuit topping, this rhubarb cobbler just begs for a scoop of cold ice cream.
Slightly chewy and sweetly tart, these Rhubarb Oatmeal Bars combine a crunchy oat topping with flavorful rhubarb for a dessert the whole family will love.
If you think rhubarb is just for baked goods, you will be pleasantly surprised by the sweet, slightly tart flavor of this versatile Rhubarb Sauce.
Apple Rhubarb Crisp
Ingredients
- 4 large apples chopped into ½-inch pieces, about 6 cups
- 3 large rhubarb stalks cut into ½-inch pieces, about 2 cups
- 1 tablespoon lemon juice
- ¾ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Crisp Topping Ingredients
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9 or 10-inch baking dish (about 2½ quart size) with butter. Combine the rhubarb, lemon juice, sugar, cornstarch, and salt in a medium bowl. Stir to coat, then set aside.
- In another bowl, stir together the oats, flour, brown sugar, cinnamon, and butter. Pour the fruit into the greased pan, then sprinkle the oat mixture on top of the fruit.
- Bake for 26-30 minutes, until the crust has browned and the fruit mixture is bubbling. Let cool for 10 minutes before serving warm, topped with vanilla ice cream or whipped cream.
Notes
Nutrition
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