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.

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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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.

Notes

You can substitute honey for maple syrup, though maple adds deeper flavor.

Frozen rhubarb can be used; thaw and drain if very watery.

Apples can be peeled or left unpeeled for extra texture.

Store leftovers covered in the refrigerator for up to 4 days.

Reheat in a 325°F oven for best texture or microwave individual portions.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 261 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 25 mg