I do, however, dislike strawberries and I adore apple and rhubarb crisp. So I combined a couple recipes I found and came up with a dish that everyone enjoyed. Best when served hot.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 15 |
| Yield: | 1 9×13-inch crisp |
Ingredients
- 6 large apples, cored and diced
- 1 cup diced rhubarb
- 1 cup white sugar (Optional)
- 1 3/4 cups all-purpose flour, divided
- 1 1/2 teaspoons ground cinnamon, divided (Optional)
- 1 ¾ cups quick-cooking oats
- 1 cup brown sugar
- 1 cup chilled butter, cut into pieces
- 2 tablespoons white sugar, or to taste (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.
- Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined. Spread fruit mixture into the bottom of the prepared baking dish.
- Mix oats, remaining 1 1/2 cups flour, and brown sugar in a separate bowl; cut in butter until crumbly. Spread evenly over fruit mixture.
- Mix 2 tablespoons white sugar with remaining 1/2 teaspoon cinnamon in a small bowl; sprinkle over oat topping.
- Bake in the preheated oven until fruit is bubbling and thick and topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes, then serve.
- The apple-to-rhubarb ratio can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 93 mg |
| Sugars | 38 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Best crumble ever, according to everyone we shared with! We added nutmeg and doubled the cinnamon
If I ever try it again I’ll cover it with tin foil when I cook it to keep moisture in. Right now I’ve got a dried fruit and oatmeal mess. The fruit never got “bubbly” and the oatmeal never got crispy.
My family enjoyed this recipe and really liked the topping. It was enough topping so the recipe didn’t go soggy. Thank you.
Easy to follow, I threw in some blueberries I had aswell. Made lots!!!
I also added less sugar as We like our apple crisps more tart. I would bake it longer to get the crisp part of it crisper. Or at a higher temp. When I warmed up the leftovers, I just baked it again. Great flavors though!
Reading reviews I did some major altering but this recipe gave me the basis for developing this combo of fruits…I used about 3 cups of thinly sliced rhubarb from garden and 5 cups of un-named apple from our tree…cut sugar back on all and only used about half the topping…Incredible combo and will hope to replicate again…
It was so easy to make, and I made 4 pans and froze it after baking. Everybody that tried it loved It. I actually doubled the rhubarb to 2 cups as I wanted to taste it also, no change to sugar amount, but I used stevia.
I cut the recipe in half, because I’m currently using a counter top oven/fryer. (My oven is broken). Otherwise I made it as written. About 2.5 cups of apples and a little over 1/3 cup of rhubarb. It is really good. Next time I will add a few more apples to change the topping apple ratio. But it is really super as written. Thanks for a keeper of a recipe.
made this one for wife and myself, and she loved it.. made it exactly as direction showed. will be my “go to” the rhubarb season
The sugar cinnamon topping adds more flavour – I’ll be making this again for sure!
I would definitely make it again. I subbed in a gluten free all purpose baking mix for my family’s dietary needs but that was the only modification I made. I will definitely make this again.
We like a higher fruit to crumble ratio so I used 3 apples and 3 lbs of frozen rhubarb that I thawed and drained. I added 1/2 cup each of flour and sugar to the fruit with 1 tsp cinnamon. For the rolled oat mixture I reduced the brown sugar and butter to 3/4 cup each, keeping the oats and flour the same, used white whole wheat for the all purpose, and added another tsp of cinnamon instead of sprinkling cinnamon sugar over the top. Mine baked in 45 minutes exactly. Crisps and crumbles are easily costumized to your tastes, this recipe just had way too much sugar for us, we like the tartness of rhubarb. I made this for #AllrecipesAllstarsCanada #AppleHarvest
Delicious! I followed the directions exactly except that I put in 4 cups of apples and 3 cups of rhubarb. Really good, easy recipe. My family loves it and I’ll make it again.
5c apples (cameo & Fuji), almost 3c rhubarb and I halved the sugar and flour everywhere. Used allspice instead of cinnamon. Should have omitted the sugar on the topping, it was a tad too much. Bust fantastic recipe!!!
Definitely will make this again. I had to use King Arthur Flour gluten free flour blend. I made half a recipe in 8×8 pan. For fruit used 3 1/2c apples and 2c rhubarb. Used half recipe of crisp with 1/2 amount of sugar. Thanks for s sharing such a versatile recipe.
This recipe is delicious! It’s my “go to” when I want rhubarb crisp. I’ve made it many times and my family loves it. It’s great as written but sometimes I add some allspice to the apple rhubarb mixture.
Rock star of all the crisps. I have been making apple crisp for 30 years and I have to say this recipe takes the cake. I think that adding the butter in chunks helps makes this topping 5 star.
It was quite good but there was too much flour in the apples. Need to gauge how juicy your apples are. Mine were obviously “drier”. So could have / should have reduced the flower. Also, I replaced flour with gluten free flour and some of the sugar with Splenda. Neither of these adjustments affected the outcome!
this is the first time making it, didn’t have quick oatmeal so used fresh bread crumbs like my mother in law use to use.
Will definitely make again! I halved the white sugar and it was still plenty sweet. Yum!
Had way too much sugar. I used half the topping and it was too sweet to eat. Will never try again