Name: Apple Rhubarb Crisp
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 large semi-tart apples, cut into 1-inch chunks; 1 pound rhubarb, sliced into 1-inch pieces; 1 teaspoon finely grated fresh ginger; 1 teaspoon vanilla extract; 1/4 teaspoon fine sea salt; 2 tablespoons all-purpose flour; 1/2 cup maple syrup; 1 1/4 cups old-fashioned rolled oats; 1 cup all-purpose flour; 1/4 cup plus 2 tablespoons brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon fine sea salt; 8 tablespoons unsalted butter, melted; 1/2 cup chopped pecans or walnuts (optional); Vanilla ice cream, for serving

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This apple rhubarb crisp is cozy, sweet-tart, and full of warm flavor from maple syrup, fresh ginger, cinnamon, and a golden oat streusel topping. I like serving it warm with vanilla ice cream for a simple dessert that feels rustic and comforting.

Apple Rhubarb Crisp

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 large semi-tart apples, cut into 1-inch chunks

1 pound rhubarb, sliced into 1-inch pieces

1 teaspoon finely grated fresh ginger

1 teaspoon vanilla extract

¼ teaspoon fine sea salt

2 tablespoons all-purpose flour

½ cup maple syrup

1 ¼ cups old-fashioned rolled oats

1 cup all-purpose flour

¼ cup plus 2 tablespoons brown sugar

½ teaspoon cinnamon

½ teaspoon fine sea salt

8 tablespoons unsalted butter, melted

½ cup chopped pecans or walnuts, optional

Vanilla ice cream, for serving

Directions

I preheat the oven to 350°F and place a rack in the lower third of the oven.

I cut the apples into 1-inch chunks, leaving the skins on if I want extra texture.

In a very large bowl, I toss the apples and rhubarb with the grated ginger, vanilla extract, salt, flour, and maple syrup.

I spread the fruit mixture evenly into a 9 x 13-inch baking dish or a similar-sized baking dish.

In another large bowl, I combine the oats, flour, brown sugar, cinnamon, salt, and chopped nuts if I am using them.

I pour in the melted butter and mix with my fingers or a spoon until the topping forms moist, crumbly clumps.

I sprinkle the streusel topping evenly over the fruit.

I bake the crisp for about 1 hour, until the topping is golden brown and the fruit is bubbling around the edges.

I remove it from the oven and let it stand for at least 10 minutes before serving.

I serve it warm, at room temperature, or chilled with vanilla ice cream.

Servings and Timing

This recipe makes 10 servings.

Prep time: 25 minutes

Cooking time: 1 hour

Total time: 1 hour 25 minutes

Calories: about 261 kcal per serving

Variations

I sometimes swap the nuts for almonds, leave them out completely, or add a little extra cinnamon for more warmth. I can also use honey instead of maple syrup, though maple gives the crisp a richer flavor. For a brighter filling, I like adding a small squeeze of lemon juice.

Storage/Reheating

I store leftover apple rhubarb crisp covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or place the baking dish in a 325°F oven until heated through. I like reheating it in the oven when I want the topping to crisp up again.

FAQs

Can I use frozen rhubarb?

Yes, I can use frozen rhubarb. I like adding it straight from frozen or thawing and draining it first if it seems very watery.

Do I have to peel the apples?

No, I do not have to peel them. I usually leave the skins on for texture, but peeled apples work well for a softer filling.

What apples work best?

I like semi-tart apples such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith because they balance the rhubarb and hold up during baking.

Can I make this crisp ahead of time?

Yes, I can assemble it a few hours ahead and keep it covered in the refrigerator before baking. I prefer baking it fresh so the topping stays crisp.

Can I make it without nuts?

Yes, I can leave out the pecans or walnuts. The oat streusel still bakes up crunchy and delicious without them.

Conclusion

This apple rhubarb crisp is a warm, cozy dessert with sweet apples, tangy rhubarb, maple syrup, fresh ginger, and a buttery oat topping. I love how simple it is to prepare, and I especially like serving it with a scoop of vanilla ice cream while the filling is still warm.

📖 Recipe:

Apple Rhubarb Crisp

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Author: Cheryl
Total Time: 1 hour 25 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A cozy apple rhubarb crisp with sweet-tart fruit, maple syrup, and fresh ginger, topped with a golden oat streusel. Perfect served warm with a scoop of vanilla ice cream.

Instructions

Preheat the oven to 350°F and place a rack in the lower third of the oven.
In a large bowl, toss the apples and rhubarb with grated ginger, vanilla extract, salt, flour, and maple syrup.
Spread the fruit mixture evenly into a 9 x 13-inch baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, salt, and nuts if using.
Pour in the melted butter and mix until the topping forms moist, crumbly clumps.
Sprinkle the streusel topping evenly over the fruit.
Bake for about 1 hour, until the topping is golden brown and the fruit is bubbling.
Remove from the oven and let stand for at least 10 minutes before serving.
Serve warm, at room temperature, or chilled with vanilla ice cream.