Best Apple Rhubarb Crisp

There’s something so comforting about the combination of apples and rhubarb. Every spring when those ruby-red stalks show up at the farmers market, I know exactly what I’m going to make. Growing up, my mom would always pair these two together in pies, but I’ve found that a crisp is just as good – and way easier to throw together on a busy weeknight.

I love how the tart rhubarb balances out the sweet apples, while that buttery oat topping adds the perfect crunch. It’s the kind of dessert that makes your whole house smell amazing while it bakes, and somehow tastes even better the next day (if it lasts that long). When my kids smell it in the oven, they know dinner can’t come fast enough.

The best part? You can prep everything ahead of time and pop it in the oven right before dinner. It’s simple, unfussy, and always hits the spot – especially with a scoop of vanilla ice cream on top.

What Kind of Apples Should I Use?

For a rhubarb crisp, you’ll want to pick apples that hold their shape when baked and offer a nice balance of sweet and tart flavors. Honeycrisp, Granny Smith, or Pink Lady apples are all great choices since they won’t turn mushy during baking. If you’re using sweeter apples like Honeycrisp or Pink Lady, you might want to reduce the sugar in the recipe slightly, while tart Granny Smiths pair perfectly with the written amount. Just make sure your apples are fresh and firm – soft or mealy apples will break down too much during baking and won’t give you those nice chunky pieces in your crisp.

Options for Substitutions

This cozy dessert can handle quite a few substitutions if you’re missing something:

• Rhubarb: If fresh rhubarb isn’t in season, frozen works just as well – just thaw and drain it first. You can also replace half the rhubarb with strawberries for a classic combo.
• Apples: Any firm baking apple works here – try Granny Smith, Honeycrisp, or Jonagold. You could even swap the apples for pears if you’re feeling adventurous.
• Rolled oats: Quick oats can work in a pinch, though the texture won’t be quite as nice. For a gluten-free version, make sure to use certified gluten-free oats.
• Plain flour: Try whole wheat flour for a nuttier taste, or use a 1-to-1 gluten-free flour blend if needed. Almond flour works too, but use 3/4 cup since it’s lighter.
• Butter: For a dairy-free version, coconut oil works great as a 1-to-1 swap. You can also use margarine, though butter gives the best flavor.
• Brown sugar: No brown sugar? Mix regular sugar with a tablespoon of molasses. Coconut sugar is another good option, though it might make the topping a bit less crispy.

Watch Out for These Mistakes While Baking

The biggest challenge when making a fruit crisp is getting the right balance of moisture – cutting your rhubarb and apples into consistently-sized pieces (about 1-inch chunks) helps them cook evenly and prevents a soupy mess at the bottom. Another common mistake is underbaking the crisp topping, which can leave you with a raw, floury taste instead of that perfect golden-brown crunch – make sure to bake until you see the fruit bubbling around the edges and the topping turns a deep golden color (usually about 45-50 minutes). For the best texture, avoid overmixing the topping ingredients after adding the melted butter – use a fork to gently combine until it forms coarse crumbs, as overworking will make the topping dense rather than crispy. If you notice the topping browning too quickly while the fruit isn’t quite done, simply cover the dish loosely with foil and continue baking until the fruit is tender.

What to Serve With Apple Rhubarb Crisp?

This warm, fruity dessert practically begs for a scoop of vanilla ice cream on top – the way it melts into all those sweet-tart fruit layers is just perfect! If you’re not in an ice cream mood, a dollop of freshly whipped cream or even Greek yogurt adds a nice creamy contrast to the crunchy oat topping. For a cozy breakfast twist, try serving this crisp warm with a pour of cold heavy cream or a spoonful of crème fraîche. You could also pair it with a hot cup of coffee or tea to make it an extra special dessert experience.

Storage Instructions

Counter or Fridge: Your apple rhubarb crisp can hang out on the counter for about 2 days, covered with foil or in an airtight container. If you want it to last longer, pop it in the fridge where it’ll stay good for up to 5 days. The topping might lose some of its crunch over time, but it’ll still taste great!

Freeze: This crisp is perfect for freezing! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It’ll keep well for up to 3 months in the freezer. You can freeze it either baked or unbaked – both work great!

Warm Up: To enjoy your crisp warm, pop it in the oven at 350°F for about 15-20 minutes if it’s coming from the fridge, or 35-40 minutes if frozen. Cover it with foil to prevent the top from over-browning. The smell of warm apple and rhubarb filling with that sweet, oaty topping is just wonderful!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 170-200 g

Ingredients

For the fruit filling:

• 4 cups sliced rhubarb (cut into 1/2-inch pieces)
• 2 cups chunked apples (peeled and cored, about 2 medium)
• 1/2 cup granulated sugar
• 3 tbsp cornstarch

For the crumble topping:

• 1 cup rolled oats (quick-cooking or old-fashioned)
• 1/2 cup melted butter (I like Kerrygold unsalted butter)
• 1/2 cup brown sugar (packed)
• 1/2 cup flour (all-purpose)
• 1 tsp cinnamon

Step 1: Preheat the Oven and Prepare the Fruit Filling

Start by preheating your oven to 350°F (175°C).

In a large bowl, combine sugar and corn starch.

Add chopped rhubarb and apples into the bowl, and gently toss them to ensure they are well-coated with the mixture.

Spoon this coated fruit mixture into a greased 8-inch square baking dish, spreading it evenly.

Step 2: Make the Crumble Topping

In a small bowl, combine oats, brown sugar, butter, cinnamon, and flour.

Use a fork or your fingers to mix these ingredients until they resemble coarse crumbs.

This crumble will add a sweet and crunchy layer on top of the fruit filling.

Step 3: Assemble and Bake

Sprinkle the crumble topping evenly over the rhubarb and apple mixture in the baking dish.

Place the dish in the preheated oven and bake for about 50 minutes.

You’ll know it’s ready when it’s bubbly and the fruit is tender.

Step 4: Serve and Enjoy

Once baked, remove the dish from the oven and allow it to cool slightly.

You can serve this delicious dessert warm or at room temperature.

Enjoy each bite full of sweet, tender fruit and crunchy topping!