Apple Rhubarb Crisp
Featuring warm gooey apples and tart rhubarb with a beautiful streusel topping, this apple rhubarb crisp is a comforting, classic dessert. Easier than pie!
Equipment
- ramekin bowls
- pastry cutter
Ingredients
Filling
- 2 apples cored, cut into 1 inch chunks
- 4 stems rhubarb chopped
- ¼ cup brown sugar
- 2 tbsp flour
- ½ tsp vanilla
- ½ tsp cinnamon
- ¼ tsp nutmeg
- pinch salt
Topping
- 6 tbsp flour
- 6 tbsp brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter cold, cubed
- ½ cup old fashioned whole oats
Instructions
- Preheat oven to 350F.
- Mix all filling ingredients in a large bowl and divide amongst 6 ramekins.
- Put all topping ingredients together in a separate bowl. Cut in butter using a pastry cutter until the mixture resembles coarse crumbs. Sprinkle over filling.
- Bake for 25 minutes until the topping is golden brown. Remove from oven and allow to cool for 10 minutes before serving. Serve warm, room temperature or cold - plain or with a scoop of vanilla ice cream.
Notes
Cover leftovers and store in fridge for up to 5 days.
Whole oats are best but quick oats are okay too.
You can bake this in a 9 inch square dish if you don't have ramekins. Increase baking time to 30-35 minutes.
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