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crisp in baking dish with some served on plate with cream on crisp

Simple Apple Rhubarb Crisp

This simple apple rhubarb crisp has the warm Fall flavors mixed with the sweet Summer tastes. Apple and rhubarb combinedwith 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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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 12

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.
Keyword apple crisp, apple dessert, apple rhubarb crisp, fall dessert