Apple Rhubarb Crisp -

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Apple Rhubarb Crisp

A jammy apple rhubarb crisp pairs seasonal rhubarb with sweet apples. So good with a big scoop of ice cream.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 285kcal

First, make the topping: In a medium bowl, mix together the 1 cup rolled oats, 1 ¾ cups oat flour or whole wheat flour, ¾ cup granulated sugar, ½ teaspoon baking powder, 1 teaspoon ground ginger, and drizzle with the ½ cup unsalted butter until a thick paste forms. Keep in the fridge while you prepare the filling.
Have a 9x13-inch pan ready, the toss in the chopped 4 cups rhubarb 4 apples, then mix in the ½ cup granulated sugar and ¼ teaspoon fine sea salt. Spread out into an even layer. Preheat the oven to 375℉.
When the oven is ready, remove the topping from the fridge; it may be quite firm. Use your hands to crumble and break it up, then spread it evenly over the top of the filling. Place the crisp in the oven and bake for 40-45 minutes, until the topping is crisp and the apples and rhubarb are tender when pierced with a fork. You may need to cook a bit longer if the rhubarb is very firm.
Remove crisp from the oven and let cool at least 15 minutes before serving. Crisp may be served warm or at room temperature.

Cut the filling ingredients uniformly. While rhubarb and apples are obviously different produce items, to help the filling cook at the same rate, try to cut them about the same size. I like 1-inch pieces, but feel free to go larger or smaller as you prefer. Just try to keep them around the same size!
Chill the topping. I always place my bowl of topping in the fridge to chill while I make the filling. This lets the butter firm up slightly, making for a crisper topping later. And it performs double duty by allowing the flour to hydrate, which also makes for a better finished result.
Rest after baking. Let the crisp sit for at least 15 minutes so that the filling sets up a bit. Or just leave it at room temperature until ready to serve.
Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge!
Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats. Feel free to use all-purpose flour if you prefer.
To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also lovely. Or enjoy crisp at breakfast with a big spoonful of regular or Greek yogurt.