Apple Rhubarb Crisp (Print Version)
A delightful spring dessert combining tart rhubarb and sweet apples, topped with a crunchy cinnamon-oat streusel.
# Ingredients:
→ Fruits
01 -
4 cups sliced fresh rhubarb
02 -
2 cups apples, peeled and cut into chunks
→ Sweeteners
03 -
½ cup sugar
04 -
½ cup packed brown sugar
→ Starch
05 -
3 tablespoons corn starch
→ Toppings
06 -
1 cup old-fashioned oats
07 -
½ cup all-purpose flour
08 -
1 teaspoon ground cinnamon
→ Fats
09 -
½ cup butter, melted
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large bowl, combine sugar and corn starch. Add rhubarb and apples, then gently toss to coat. Spoon the mixture into a greased 8-inch square baking dish.
03 -
In a small bowl, combine oats, brown sugar, melted butter, cinnamon, and flour until the mixture resembles coarse crumbs. Sprinkle this topping over the rhubarb mixture.
04 -
Bake for 50 minutes or until bubbly and the fruit is tender.
05 -
Serve warm or at room temperature.
# Notes:
01 -
Use your favorite apple variety, such as Granny Smith or Honeycrisp.
02 -
For a gluten-free option, use gluten-free oats and flour.
03 -
Baking times may vary; bake until the topping is browned and the fruit is tender.
04 -
Adjust the granulated sugar based on your apple variety and taste preference.
05 -
If using frozen rhubarb, thaw and drain excess liquid before use.
06 -
For a thicker streusel topping, double the topping ingredients.
07 -
Let the crisp sit for 15–20 minutes before serving to thicken the juices.