Apple rhubarb crisp is an easy dessert that comes together quickly and is delicious on its own or served with a big scoop of ice cream. And since you can use frozen rhubarb in this recipe, you can enjoy it any time of year!
Get excited! We have another delicious (and simple!) rhubarb recipe today! APPLE RHUBARB CRISP!
If you can’t get enough rhubarb then this one’s for you—it comes together quickly so you can totally make this spur-of-the-moment in a rhubarb emergency.
Crunchy apples, tart rhubarb, and a buttery crumb topping: for real, what could be better?
Why you’ll love this apple rhubarb crisp:
- You can use fresh or frozen rhubarb in the filling and enjoy it any time of year
- It’s so easy to make and the ingredients are all simple kitchen staples
- This crisp only takes about 15 minutes of prep time—even less if you don’t peel your apples!
How to make your crisp
You’ll start by making the apple-rhubarb filling
- Combine the fruit, brown sugar, and a couple other ingredients
- Stir until the fruit is evenly coated with the sugar
- Spread into an even layer in a 9-inch baking dish
Then you’ll make the topping
- Combine oats, butter, and a few other ingredients in a food processor
- Pulse until combined but still chunky
- Spread the topping evenly over the fruit
- Bake about half an hour, until the topping is lightly browned
Notes for making your crisp:
- You’ll need 2 or 3 apples and it’s your choice whether to peel the apples or not.
- Any good baking apple works in this recipe. I used Pink Lady but Granny Smith and Braeburn are other good choices.
- You’ll need about 8 ounces of rhubarb
- I added cinnamon to my filling but if you don’t like cinnamon you can leave it out.
- Be sure the butter for the topping is cold!
- I always set fruit crisps, pies, cobblers, etc., on a rimmed baking sheet when I put them in the oven. That way if any juices spill over, they don’t make a mess in the oven. I’ve never had a problem with this crisp bubbling over but I still recommend the baking sheet!
Can I make this crisp ahead?
I don’t recommend making your crisp more than a few hours ahead because the topping loses its crunchy, crumbly texture.
It still tastes good, but if you’re looking for a crisp buttery crumb then it’s best to serve your dessert not too long after it’s made.
That said, you can store uneaten rhubarb apple crisp in the fridge, covered, for a couple of days.
How is a crisp different than a crumble?
Crisps and crumbles are both (typically) made with fresh or frozen fruit and topped with a buttery crumb.
But the topping in fruit crisps is made with oats, whereas a crumble topping is not. The oats get crispy in the oven, hence the name.
Crumble toppings are a more typical streusel, like you might find on top of a muffin or coffee cake.
How to serve your crisp
- Serve warm or at room temperature
- Top with vanilla ice cream (or any flavor of ice cream—strawberry is delicious!)
- Top with whipped cream
- Add a drizzle of caramel sauce (it pairs naturally with the apples and actually works well with the rhubarb too!)
Did you make this apple rhubarb crisp? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram! Tag @theitsybitsykitchen so I can see your beautiful creations!
Apple rhubarb crisp comes together quickly and easily and is delicious served on its own or with a dollop of whipped cream!
- 5 tablespoons cold unsalted butter
- 4 cups peeled cored and sliced apples*
- 2 cups sliced fresh or frozen rhubarb**
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2/3 cup packed light brown sugar
- 3/4 cup rolled oats
- 1/2 cup almonds coarsely chopped
- 1/4 teaspoon salt
- Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
- Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.
- Combine the apples, rhubarb, lemon juice, vanilla, cinnamon, and 2 tablespoons of the brown sugar in a medium mixing bowl. Stir until the fruit is evenly coated with the sugar.
- Spread that mixture into an even layer in the prepared baking dish.
- Combine the oats, almonds, salt, and remaining brown sugar in the bowl of a food processor. Remove butter from the fridge and sprinkle it over the top. Pulse 10 to 20 times, until combined but still pretty chunky.
- Sprinkle the topping evenly over the fruit.
- Set the pan on a large baking sheet to catch any dripping juices. Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling.
- Cool at least 20 minutes, then serve.
- Store uneaten crisp loosely covered in the fridge for 2 days. (Don’t cover the crisp until it’s fully cooled or it could sweat.)
- *You’ll need 2 or 3 apples to get 4 cups (you’ll need more if the apples are small). I used Pink Lady apples but you can use any good baking apple, like Granny Smith or Honeycrisp.
- **Cut your rhubarb into pieces roughly 1/4-inch to 1/2-inch thick. If you use frozen rhubarb, don’t thaw it first. You’ll need about 8 ounces.