Servings: 6-8
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: About 1 hour
🍎 Short & Sweet Intro
If you’ve got rhubarb and apples, this crisp is calling your name. It’s sweet, a little tart, warm, cozy, and topped with the crunchiest golden crumble.
It smells like grandma’s kitchen and tastes like a hug in a bowl.
This is the kind of dessert that never lasts long in my house — one spoon turns into three, and next thing you know, the pan’s empty.
🛒 What You’ll Need
For the fruit filling:
- 3 cups rhubarb, chopped
- 3 cups apples, peeled and diced (use Granny Smith or Honeycrisp)
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
For the crisp topping:
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 2/3 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, diced
💛 Why I Love This Recipe
This recipe brings back memories of fall mornings and summer harvests. My grandma used to make something similar when rhubarb grew wild near her garden. I’d help her pick it — tugging those long pink stalks from the ground — and we’d turn it into something sweet, tart, and totally unforgettable.
- Tart and sweet combo = total flavor bomb
- The crumble topping is golden, buttery, and crisp — never soggy
- You can make it ahead or freeze it
- Perfect for using up rhubarb or bruised apples
- Smells like love
🔬 Why This Recipe Works (Quick Science)
- Rhubarb + Sugar: Rhubarb is super tart, so sugar balances it while pulling out its juices.
- Cornstarch: Thickens all those fruity juices as it bakes, so it’s saucy, not soupy.
- Cold Butter in Topping: Cold butter creates that crumbly, flaky texture we all want in a crisp topping.
- Oats + Flour: The combo gives it crunch and structure.
⚠️ Common Mistakes
- Using warm butter: Makes the topping greasy instead of crumbly.
- Skipping cornstarch: You’ll end up with a watery mess.
- Overbaking: Can dry out the fruit and burn the topping.
- Undermixing topping: You want every oat and bit of flour coated in buttery goodness.
🍴 What to Serve With
- A scoop of vanilla ice cream (classic)
- Whipped cream
- A drizzle of heavy cream
- A sprinkle of toasted nuts
- A mug of coffee or a cinnamon chai
🍽 Tools You’ll Need
- Mixing bowls
- 8×8 or 9×9 baking dish
- Peeler and knife
- Measuring cups and spoons
- Fork or pastry cutter
- Whisk
🔁 Substitutions & Variations
- No rhubarb? Use all apples or sub with pears or strawberries.
- No oats? Use just flour + chopped nuts.
- Gluten-free? Use gluten-free flour and certified GF oats.
- Vegan? Use vegan butter.
- Add-ins: Chopped pecans, walnuts, or even dried cranberries in the topping.
🕒 Make-Ahead Tips
- Assemble everything and refrigerate unbaked up to 24 hours ahead.
- Or bake it, cool it, and reheat before serving. Still delicious!
👩🍳 How to Make Rhubarb Apple Crisp
Step 1: Prep the Fruit
In a large bowl, toss chopped rhubarb and diced apples with sugar, cornstarch, vanilla, cinnamon, and salt until everything is well coated.
Step 2: Transfer to Baking Dish
Pour the fruit mixture into a greased 8×8 or 9×9-inch baking dish and spread it evenly.
Step 3: Make the Crisp Topping
In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold diced butter and use a fork or pastry cutter to mix until it looks like coarse crumbs.
Step 4: Add the Topping
Sprinkle the crumb mixture evenly over the fruit layer in the baking dish.
Step 5: Bake It
Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
🧊 Leftovers & Storage
- Store in the fridge, covered, for up to 4 days.
- Reheat in the microwave or oven until warm.
- It also tastes great cold with yogurt!
🧠 FAQ
Can I freeze it?
Yes! Freeze it unbaked (tightly wrapped) or baked (cool first). Bake straight from frozen—just add 10–15 minutes to cook time.
Do I have to peel the apples?
Nope! Peel them if you like a softer texture, but leaving them on adds color and fiber.
Can I double the recipe?
Absolutely! Use a 9×13 baking dish and bake a bit longer, checking after 50 minutes.
💬 Wrap Up
This Rhubarb Apple Crisp is one of those simple, no-fuss desserts that always delivers. Sweet, tart, buttery, crunchy—it’s got it all. Whether you’re making it for a weekend treat or using up garden rhubarb, you’re gonna love it. If you try it, I’d love to hear how it went! Leave a comment below if you have any questions or want to share your twist on it. Happy baking!
