Apple Rhubarb Crisp

recipe

Tart and slightly sweet, this apple rhubarb crisp is a great way to enjoy Pacific Northwest fruit!

Baked desserts like this crisp are easy to whip up with few ingredients for a simply satisfying summer treat.

Ingredients

  • Time

    60 m

  • 8 servings

  • Cals

    cals

Filling:
  • 1 lb rhubarb, trimmed and chopped
  • 2 pink lady apples, peeled, cored, and diced
  • ½ tsp Spice Hunter Ground Cinnamon 
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 lemon juiced and zested
  • 1 tbsp cornstarch
  • ¼ cup Bob’s Red Mill Coconut Sugar
Topping:
  • ¾ cup Oats
  • ¾ cup all-purpose flour
  • ½ cup Kerrygold Pure Irish Butter, cold and cubed
  • ¼ cup  Bob’s Red Mill Coconut Sugar 
  • ¼ tsp salt
  • ½ tsp Spice Hunter Ground Cinnamon

Directions

  • Preheat oven.

    Preheat the oven to 350 degrees Fahrenheit.
  • Make the filling.

    In a large mixing bowl, mix together all the filling ingredients until well combined. Place in the fridge.
  • Make the crumble.

    In a medium mixing bowl, mix together the oats, flour, coconut sugar, salt, and cinnamon until combined. Using your hands, rub the cold butter into the oat mixture until it resembles wet sand. Place in the fridge and let chill for roughly 10 minutes.
  • Bake & serve!

    Fill a 9x13 baking dish with the rhubarb and apple mixture then spread the crisp topping evenly over the top. Bake for 40 to 50 minutes or until the topping is golden brown. Let cool slightly before serving. Top with whipped cream or ice cream if desired!

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