Rhubarb Apple Crisp

A good rhubarb and apple crisp has a lot of the charm and flavour you'd find in a good pie, but none of the hard work. But don't be fooled by its simple preparation - it's nuanced and amazingly tasty.

Course Dessert

Cuisine American, North American

Keyword apple crisp, easy, low carb vietnamese spring rolls, rhubarb crisp

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 202kcal

Ingredients

Rhubarb Apple Filling

3.5 cups rhubarb chopped (~450g/1 lb)
3/4 cup sugar (see note)
3 tbsp all purpose flour
1 medium fuji apple or similar firm but sweet apple, peeled and chopped
1/2 tsp ground cinnamon
1 tsp Orange zest

Topping

1 cup flour
1/4 cup brown sugar
1/2 cup rolled oats
1/2 cup butter melted

Instructions

Preheat oven to 375 F.
Combine all of the filling ingredients together in a large bowl and mix thoroughly. Pour into a 7 x 11 (or 9 x 9) glass or enamel baking dish and set aside.
Combine the topping ingredients (you can use the same bowl as before without cleaning it) and mix thoroughly. Crumble evenly over the filling.
(Optional) Sprinkle a little extra brown sugar (as finely as you can manage) on top to help it brown a little.
Bake for 35 minutes. Remove from heat and allow to cool slightly. Serve with ice cream of fresh whipped cream.

Notes

You could actually go anywhere between 3/4 cup and 1 cup on this dessert, so adjust to your own personal preference for sweetness, and based on the size and sweetness of the apple you use. Personally, I think it's important to let the taste of the rhubarb shine a little, so I don't like this overly sweet.

Nutrition