Go Back
+ servings
Print
scoop of apple rhubarb crisp in a bowl with a striped towel behind it

Apple Rhubarb Crisp

Apple rhubarb crisp comes together quickly and easily and is delicious served on its own or with a dollop of whipped cream!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  2. Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.
  3. 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.
  4. Spread that mixture into an even layer in the prepared baking dish.
  5. 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.
  6. Sprinkle the topping evenly over the fruit.
  7. 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.
  8. Cool at least 20 minutes, then serve.
  9. 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.)

Recipe Notes

  • *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.