Irresistible Apple Rhubarb Crisp

Here is my favorite apple rhubarb crisp recipe, with a sweet and tangy fruit filling made with fresh rhubarb and apples, warm spices, and a buttery oat topping that bakes up golden and crispy.

This crisp is what I make every spring when rhubarb season hits. The combination of tart rhubarb and sweet apples is perfect, and that crunchy oat topping? My kids fight over the corner pieces because they get extra crispy. Plus, it’s way easier than making a pie from scratch!

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What Kind of Apples Should I Use?

For apple rhubarb crisp, you’ll want to use a firm apple that holds its shape when baked and won’t turn to mush. Granny Smith apples are a popular choice because they’re tart and balance nicely with the sugar in the recipe, plus they stay nice and firm. If you prefer a sweeter crisp, Honeycrisp or Gala apples work great too and still maintain their texture during baking. Whatever variety you choose, just make sure to peel and slice them evenly so they cook at the same rate as the rhubarb.

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Options for Substitutions

This crisp is pretty forgiving when it comes to swapping ingredients:

• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all apples (6 cups total) or try mixing in strawberries, peaches, or pears. Just keep the total fruit amount at 6 cups.
• Apples: Any baking apple works here – Granny Smith, Honeycrisp, or Fuji are all good choices. You can also use pears if you prefer.
• Cornstarch: If you’re out of cornstarch, use 4 tablespoons of all-purpose flour or 2 tablespoons of tapioca starch instead. The mixture might be slightly less clear, but it’ll still thicken nicely.
• Oats: Old-fashioned oats are best for texture, but quick oats will work in a pinch. Just skip steel-cut oats as they won’t soften properly during baking.
• Butter: You can substitute coconut oil for a dairy-free version. Use the same amount and make sure it’s solid (chilled) when mixing into the topping.
• Brown sugar: Regular white sugar works fine in the topping if that’s what you have. You’ll lose a bit of that caramel flavor, but the crisp will still taste great.

Watch Out for These Mistakes While Baking

The biggest mistake when making apple rhubarb crisp is cutting your rhubarb and apples into uneven pieces, which leads to some fruit being mushy while other pieces stay crunchy – aim for uniform 1/2-inch chunks so everything cooks at the same rate.

Many people skip the corn starch or don’t mix it well with the sugar, resulting in a watery filling that never thickens properly, so make sure to toss the fruit thoroughly with this mixture before transferring to your baking dish.

Another common error is using melted butter in the topping instead of cold butter worked into the dry ingredients, which creates a dense layer rather than those crispy, crumbly clusters everyone loves.

If your topping is browning too quickly but the fruit isn’t tender yet, simply cover the dish loosely with foil for the remaining baking time to prevent burning while the filling finishes cooking.

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What to Serve With Apple Rhubarb Crisp?

A warm apple rhubarb crisp is begging for a scoop of vanilla ice cream on top – the cold, creamy ice cream melting into the warm fruit filling is absolutely perfect. If you’re not an ice cream person, a dollop of whipped cream or even some Greek yogurt works great too, especially if you’re serving this for breakfast or brunch. I also love pairing fruit crisps with a hot cup of coffee or tea, which makes it feel like a cozy dessert moment. For a fun breakfast idea, try serving leftover crisp with some granola and milk like you would with cereal.

Storage Instructions

Store: Keep your apple rhubarb crisp covered with foil or plastic wrap in the fridge for up to 4 days. It actually tastes amazing cold straight from the refrigerator for breakfast the next morning, or you can warm it up whenever you’re ready for another serving.

Freeze: This crisp freezes really well for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. You can freeze the whole pan or cut it into individual portions for easy grab-and-go desserts.

Reheat: Warm it up in a 350°F oven for about 15-20 minutes until heated through and the topping gets crispy again. If you’re reheating from frozen, add an extra 10-15 minutes and cover with foil for the first half of reheating to prevent the top from burning.

Estimated Nutrition

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

• Calories: 1750-1950
• Protein: 12-16 g
• Fat: 55-65 g
• Carbohydrates: 330-370 g

Ingredients

For the filling:

• 2/3 cup sugar
• 3 tbsp corn starch
• 4 cups rhubarb (cut into 1/2-inch pieces)
• 2 cups apples (peeled and sliced into 1/4-inch thick wedges)
• 1/4 teaspoon ground nutmeg

For the topping:

• 1 cup oats
• 1/2 cup brown sugar
• 5 tablespoons butter (cold and cut into 1/2-inch cubes)
• 1/2 cup flour
• 1 tsp cinnamon

Step 1: Prepare the Fruit Filling

• 2/3 cup sugar
• 3 tbsp corn starch
• 1/4 teaspoon ground nutmeg
• 4 cups rhubarb
• 2 cups apples

In a large bowl, whisk together the sugar, corn starch, and ground nutmeg to combine evenly and prevent lumps.

Add the cut rhubarb and sliced apples to the bowl, then gently toss everything together until the fruit is evenly coated with the sugar mixture.

Let this sit while you prepare the topping—the fruit will begin releasing its juices and the corn starch will help thicken them during baking.

I like to prep my fruit this way because it ensures the filling won’t be watery.

Step 2: Make the Crisp Topping

• 1 cup oats
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup flour
• 5 tablespoons butter

In a separate bowl, combine the oats, brown sugar, cinnamon, and flour with a fork or your fingers.

Working quickly, cut the cold butter cubes into the dry mixture using a pastry cutter, two knives, or your fingertips, breaking the butter into pea-sized pieces.

The mixture should look crumbly and cohesive when squeezed together.

Stop mixing once the butter is evenly distributed—overworking it will make the topping dense instead of crispy.

Step 3: Assemble and Bake the Crisp

• fruit filling from Step 1
• crisp topping from Step 2

Preheat your oven to 350°F.

Pour the fruit filling from Step 1 into a greased 9×13 inch baking dish (or similar size), spreading it into an even layer.

Evenly distribute the crisp topping from Step 2 over the fruit, pressing it down gently so it holds together but doesn’t compact too much.

Bake for 50 minutes, until the fruit is tender and the topping is golden brown.

For a crispy texture, I avoid stirring the topping during baking—let it bake undisturbed so it develops a nice crust.

Step 4: Cool and Serve

Remove the crisp from the oven and let it cool for 5-10 minutes at room temperature.

This allows the filling to set slightly so it won’t be too runny when served, while the topping will still be warm and crispy.

Serve warm, optionally with vanilla ice cream or whipped cream.

Irresistible Apple Rhubarb Crisp

Delicious Irresistible Apple Rhubarb Crisp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 8 servings

Calories 1850 kcal

Ingredients

  

For the filling

• 2/3 cup sugar
• 3 tbsp corn starch
• 4 cups rhubarb (cut into 1/2-inch pieces)
• 2 cups apples (peeled and sliced into 1/4-inch thick wedges)
• 1/4 teaspoon ground nutmeg

For the topping

• 1 cup oats
• 1/2 cup brown sugar
• 5 tablespoons butter (cold and cut into 1/2-inch cubes)
• 1/2 cup flour
• 1 tsp cinnamon

Instructions

 

• In a large bowl, whisk together the sugar, corn starch, and ground nutmeg to combine evenly and prevent lumps. Add the cut rhubarb and sliced apples to the bowl, then gently toss everything together until the fruit is evenly coated with the sugar mixture. Let this sit while you prepare the topping—the fruit will begin releasing its juices and the corn starch will help thicken them during baking. I like to prep my fruit this way because it ensures the filling won't be watery.
• In a separate bowl, combine the oats, brown sugar, cinnamon, and flour with a fork or your fingers. Working quickly, cut the cold butter cubes into the dry mixture using a pastry cutter, two knives, or your fingertips, breaking the butter into pea-sized pieces. The mixture should look crumbly and cohesive when squeezed together. Stop mixing once the butter is evenly distributed—overworking it will make the topping dense instead of crispy.
• Preheat your oven to 350°F. Pour the fruit filling from Step 1 into a greased 9x13 inch baking dish (or similar size), spreading it into an even layer. Evenly distribute the crisp topping from Step 2 over the fruit, pressing it down gently so it holds together but doesn't compact too much. Bake for 50 minutes, until the fruit is tender and the topping is golden brown. For a crispy texture, I avoid stirring the topping during baking—let it bake undisturbed so it develops a nice crust.
• Remove the crisp from the oven and let it cool for 5-10 minutes at room temperature. This allows the filling to set slightly so it won't be too runny when served, while the topping will still be warm and crispy. Serve warm, optionally with vanilla ice cream or whipped cream.