Apple Rhubarb Crisp

There’s something about a warm fruit crisp that always reminds me of home. This Apple Rhubarb Crisp is one of those desserts that’s low effort but big on flavor. The sweet apples mellow out the tangy rhubarb, and the golden oat topping turns delightfully crunchy in the oven. Whether it’s a lazy Sunday or a dinner with friends, this crisp has become my go-to for a cozy finish.

It’s not fussy, it’s not complicated — and that’s exactly why I love it.

So What Makes This One So Good?

• Use it all year – Fresh rhubarb is great in spring and summer, but I often pull a stash from the freezer during colder months and it works just fine. Just thaw and drain it before using.

• Totally customizable – Swap in gluten-free flour and oats if needed. It doesn’t lose any of its comfort factor.

• Great for a crowd – I love making this ahead, then just warming it up and serving with a scoop of ice cream when guests are over.

• Dessert or breakfast – Leftovers? Don’t mind if I do. Warm it up and top with a dollop of Greek yogurt the next morning.

What You’ll Need

You won’t need anything fancy — just a handful of pantry basics plus fruit.

For the fruit filling:

• Apples – Any baking variety like Granny Smith, Honeycrisp, or Fuji works well. I mix a couple for depth of flavor.

• Rhubarb – Fresh or frozen, just be sure to thaw and drain if frozen.

• Sugar – Adjust based on how tart your rhubarb is or how sweet your apples are.

• Cornstarch – Helps thicken the filling.

For the crisp topping:

• Oats – I use rolled oats for that classic texture.

• Flour – All-purpose or gluten-free, both work.

• Brown sugar – Adds warmth and depth.

• Cinnamon – A little cozy spice goes a long way.

• Butter – Melted so it’s easy to mix in.

Step-by-Step — How I Make It

Honestly, this is the kind of recipe that’s so simple, I could make it while chatting on the phone.

1. Mix the topping: In a bowl, stir together the melted butter, oats, flour, sugar, and cinnamon until crumbly and evenly mixed. You want clumps!

2. Toss the fruit: In another bowl, toss together the apples, rhubarb, sugar, and cornstarch until everything is nicely coated.

3. Layer and bake: Pour the fruit into a greased baking dish, sprinkle the topping generously over it, and pop it in the oven. I bake mine until the top is golden brown and you can see those edges bubbling up.

Let it sit for about 15–20 minutes before serving so the juices settle a bit.

 How I Like to Serve It

There’s no wrong way here. My favorite is a warm scoop with vanilla bean ice cream, but it also pairs beautifully with cinnamon or caramel ice cream if you’re feeling fancy. If you’re skipping dairy, try it with a drizzle of coconut cream.

And if you’re lucky enough to have leftovers, eat it cold straight from the fridge — no shame in that.

A Few Quick Questions

What kind of apples should I use?
I like mixing a tart variety (like Granny Smith) with something sweeter (like Fuji or Gala). It gives the filling more character and balance.

Can I use frozen rhubarb?
Absolutely. I often do. Just thaw it fully and squeeze out any excess liquid so the filling doesn’t turn soupy.

Is this gluten-free?
It can be. Just use certified gluten-free oats and swap the flour with your favorite gluten-free blend.

Helpful Tips from My Kitchen

• Tweak the sugar: Taste your apples before baking. If they’re super sweet, you can ease up on the sugar a bit. If they’re a little dull, bump it up.

• Extra topping fan? I totally get it. Sometimes I double the crumble topping for that bakery-style thick layer.

• Give it time to rest: If you serve it straight out of the oven, it might be too juicy. Letting it rest gives the filling time to thicken naturally.

• No rhubarb? No problem. Just make it with all apples. Maybe toss in a handful of cranberries or a squeeze of lemon to balance the sweetness.

  Yield: 6

  Apple Rhubarb Crisp

  

  Print

  This cozy Apple Rhubarb Crisp is one of those timeless desserts that just screams spring. Tart rhubarb and sweet apples bake together under a golden cinnamon oat topping that’s crunchy, buttery, and downright irresistible.

  Prep Time 15 minutes

  Cook Time 50 minutes

  Total Time 1 hour 5 minutes

  Ingredients

  • 2 cups apples, peeled and chopped into chunks (Granny Smith or Honeycrisp work great)
  • 4 cups fresh rhubarb, sliced
  • ½ cup sugar (adjust to taste)
  • 3 tablespoons cornstarch

  For the topping:

  • ½ cup melted butter
  • ½ cup packed brown sugar
  • 1 cup old-fashioned oats
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon

  Instructions

  1. Start by preheating your oven to 350°F. Lightly grease an 8-inch square baking dish and set it aside.
  2. In a large mixing bowl, stir together the sugar and cornstarch until combined. Add in the chopped apples and sliced rhubarb, tossing gently until the fruit is evenly coated. Transfer this mixture into your prepared baking dish, spreading it out into an even layer.
  3. Next, in a separate bowl, mix together the oats, brown sugar, flour, and cinnamon. Pour in the melted butter and stir until the mixture forms a crumbly, streusel-like texture.
  4. Sprinkle the topping generously over the fruit. Slide the dish into the oven and bake for about 50 minutes, or until the top is golden brown and the fruit is soft and bubbling around the edges.
  5. Let the crisp sit for at least 15 minutes before serving so the juices can settle and thicken slightly. Enjoy warm or at room temperature—maybe even with a scoop of vanilla ice cream.

  Notes

  • Swap in gluten-free flour and oats if needed.
    
  • Want more topping? Double the streusel for an extra-thick layer.
    
  • Using frozen rhubarb? Thaw and drain well to avoid excess liquid.
    
  • Like it sweeter? Add an extra ¼ cup of sugar to the fruit mixture.
    
  • For a chunkier texture, cut apples into larger cubes.

  Nutrition Information

  Yield

  6

  Serving Size

  1
  Amount Per Serving Calories 401Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 41mgSodium 131mgCarbohydrates 62gFiber 4gSugar 37gProtein 4g

  TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

  Did you make this recipe?

  Please leave a comment on the blog or share a photo on Instagram

Final Thought

This apple rhubarb crisp is one of those rustic desserts that never fails. It’s comforting, flexible, and honestly — it just feels like home. Whether you serve it after dinner with ice cream or sneak a spoonful the next morning, it’s the kind of dish that disappears fast.

Let me know how it turned out at your place — and if you’re team crisp or team crumble, I promise I won’t judge.

Try other Crisp recipes:

• Cinnamon Apple Pear Crisp
• Flourless Apple Crisp
• Iced Apple Crisp Oatmilk Shaken Espresso