This simple apple rhubarb crisp has the warm Fall flavors mixed with the sweet Summer tastes. Apple and rhubarb combined with coconut sugar in this crisp make for an almost caramelized dessert that transitions well from Summer into Fall. Make this crisp from fresh or frozen fruit and whip it up in less than 10 minutes.
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It’s still Summer when this is coming out but Fall is just around the corner. That means that the wonderful flavors of cinnamon, nutmeg, clove, pumpkin…are being added to many a delicious treat. Apple crisp is one of my favorite desserts, however, why not make it better with the addition of rhubarb!
Tips on making a delicious crisp
- The apple and rhubarb combination does not have to be precise. If you prefer more apple and less rhubarb or vice versa then create that for yourself. Just remember more rhubarb may need more sugar since it’s more tart.
- Fresh or frozen fruit can be used. If using frozen, just thaw it, mostly, before mixing together and add a TBS or so more of flour to thicken.
- Coconut sugar was used in the fruit mixture, however, cane or refined sugar work as well.
- Make sure the crisp is baked until the fruit mixture is a bit bubbly on the edges and the top gets golden brown.
What you need
Tools
Two mixing bowls – one for the fruit mixture and one for the crisp topping
Mixing spoons
Measuring spoons
Ingredients
Apples – peeled and cut into slices or you can use frozen (which is what I used in the photos)
Rhubarb – chopped into quarter inch slices, can also use frozen
Brown sugar – this was used for the crisp topping
Coconut sugar – I used this in the fruit mixture
Cinnamon
Cloves
Nutmeg
Flour – Unlbeached all-purpose is what was used in this recipe, but I have used freshly ground Einkorn and it turns out well
Rolled oats – for the topping
Butter – softened to the point of almost melted
Baking soda
How to make a simple apple rhubarb crisp
Preheat the oven to 350 degrees.
In a mixing bowl combine the fresh or thawed from frozen apples and rhubarb. Add in the cinnamon, nutmeg, cloves, coconut sugar and 3 TBS flour. Stir together.
Pour the fruit mixture into the greased baking dish. Set aside.
In another bowl combine the oats, flour, brown sugar, baking soda and softened butter. Mix until small clumps form.
Spoon the topping mixture onto the fruit filling and spread out evenly.
Bake the crisp fro 40-45 minutes or until edges are bubbly and top is golden brown.
Let rest for 10 minutes before serving.
Enjoy with some homemade whipped cream or ice cream.
Storage
The crisp can be stored on the counter for 3 days, refrigerated for 5 or frozen for 3-6 months.
If you try this recipe and enjoy please come back and give it 5 stars!
Other Fall Inspired posts you may enjoy
Cozy Fall Home Decor on a Budget
Shop for items in my home and kitchen
Simple Apple Rhubarb Crisp
Equipment
- 2 mixing bowls for fruit mixture and crisp topping
- mixing spoons
- measuring cups
- measuring spoons
- 1.5 quart baking dish
Ingredients
Fruit Filling
- 4 cups apples peeled and sliced from fresh or frozen
- 2 cups rhubarb cut into small slices from fresh or frozen
- 1½ tsp cinnamon
- ¼ tsp cloves ground
- ¼ tsp nutmeg
- 3 TBS flour for thickening agent
- ¾ cup coconut sugar
Crisp Topping
- ¾ cup flour unbleached all-purpose
- 1 cup rolled oats
- ½ cup butter softened to the point of almost melted
- ½ cup brown sugar
- ⅛ tsp baking soda
Instructions
- Preheat oven to 350 °F
- In a mixing bowl combine the fresh or thawed from frozen apples and rhubarb. Add in the cinnamon, nutmeg, cloves, coconut sugar and 3 TBS flour. Stir together.
- Pour the fruit mixture into the greased baking dish. Set aside.
- In another bowl combine the oats, flour, brown sugar, baking soda and softened butter. Mix until small clumps form.
- Spoon the topping mixture onto the fruit filling and spread out evenly.
- Bake the crisp fro 40-45 minutes or until edges are bubbly and top is golden brown.
- Let rest for 10 minutes before serving.
- Enjoy with some homemade whipped cream or ice cream.
Storage
- The crisp can be stored on the counter for 3 days, refrigerated for 5 or frozen for 3-6 months.
Notes
- The apple and rhubarb combination does not have to be precise. If you prefer more apple and less rhubarb or vice versa then create that for yourself. Just remember more rhubarb may need more sugar since it’s more tart.
- Fresh or frozen fruit can be used. If using frozen, just thaw it, mostly, before mixing together and add a TBS or so more of flour to thicken.
- Coconut sugar was used in the fruit mixture, however, cane or refined sugar work as well.
- Make sure the crisp is baked until the fruit mixture is a bit bubbly on the edges and the top gets golden brown.
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