Rhubarb-Apple Crisp

star rating (3) rate this recipe »
Recipe photo

Rhubarb-Apple Crisp

star rating (3) rate this recipe »
Published prior to 2008

Oh, the ubiquitous rhubarb crisp. Everyone's got a recipe for it. And every time you bake it it's different, depending on the ripeness of the rhubarb, and where it was grown.

This recipe combines rhubarb and apples in about a 2 to 1 ratio, but it also works well 50/50 -- we tried it with 4 cups of each, using the same amount of sugar, and it was delicious.

Filling
6 cups (1 1/2 pounds) sliced rhubarb
2 1/2 cups (8 to 10 ounces) cored, peeled and sliced apples (about 3 large)
1/3 to 1/2 cup (1 1/2 to 2 ounces) King Arthur Unbleached All-Purpose Flour* OR 3 tablespoons Instant ClearJel® powder
1 1/2 cups (10 3/4 ounces) granulated sugar
1/4 teaspoon salt
1 tablespoon lemon juice or 1/4 teaspoon lemon oil

Topping
3/4 cup (5 3/4 ounces) brown sugar
3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (1 7/8 ounces) rolled oats
1/2 cup (2 ounces) chopped pecans or walnuts (optional)
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup (1 stick, 4 ounces) butter, softened

*The greater amount of flour will yield a thicker, more "set" consistency; the lesser, a more fluid sauce.

Preheat your oven to 350°F. Heavily grease or butter a 9 x 9-inch pan or similar-sized casserole dish. Toss together the rhubarb, apples, flour or ClearJel, sugar, salt and lemon juice or oil. Spoon the mixture into the pan. Note: if you're using ClearJel, whisk it with the sugar before tossing with the fruit.

Topping: Combine the sugar, flour, oats, nuts and spices, then cut in the butter until the mixture is crumbly. Sprinkle the topping over the rhubarb-apple mixture. Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly. Yield: 9 servings.

Nutrition information per serving (1/9 of recipe, 198g): 434 cal, 15g fat, 4g protein, 25g complex carbohydrates, 50g sugar, 4g dietary fiber, 28mg cholesterol, 131mg sodium, 383mg potassium, 105RE vitamin A, 8mg vitamin C, 2mg iron, 93mg calcium, 75mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.

Reviews

1
  • star rating 05/20/2012
  • sandydent from KAF Community
  • What a great find. My husband was looking for a recipe for rhubarb apple crisp and we came across this recipe. It was simple to make and delicious. Wasn't too tart so I think many kids would eat this thinking it was just apple. Thanks for the recipe.
  • star rating 07/19/2009
  • Ginny Traycik from Fort Myers FL
  • I wanted to find a recipe where I could use up three apples I had left over from an apple pie; plus I had some fresh rhubarb. I searched on your site and found this recipe which I cut in half because of my three apples. I especially liked the oatmeal making it the crisp, and it was so easy to make. It was a big hit with my family and everyone wants me to make it again.
1