Apple Rhubarb Crisp

Apple Rhubarb Crisp


"Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be."
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1 h 15 m servings 358 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  2. Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
  3. Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
  4. Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.


Read all reviews 16
  1. 22 Ratings

Most helpful positive review

Very tasty and worth doing. I prefer to have somewhat "measurable" quantities - 6 apples can vary so much. I used 3 cups chopped rhubarb and 5 cups chopped apple (peeled) for my pan; and the ta...

Most helpful critical review

Had way too much sugar. I used half the topping and it was too sweet to eat. Will never try again

Most helpful
Most positive
Least positive

Very tasty and worth doing. I prefer to have somewhat "measurable" quantities - 6 apples can vary so much. I used 3 cups chopped rhubarb and 5 cups chopped apple (peeled) for my pan; and the ta...

I enjoyed this recipe as a base to create my own version. I used some apples that were just sitting on the counter. I included frozen fresh rhubarb, craisins and chopped walnuts. It turned ou...

Great recipe! However, I did adjust some things! First, I only put about half a cup of white sugar on the diced fruit while doubling the cinnamon. Second, I only put half a cup of brown sugar in...

Turned out great. I made sure that I used a pastry blender to get the perfect crumble going. I did add some other berries to enhance the flavour burst!

this is probably the best apply crisp I've ever made!!

Well I would have added a photo but the problem is... The family ate it to quickly. I left the room, came back and it was gone. Really yummy! I followed directions as is except I did not use any...

Served this for St Patrick's day. I actually used my frozen Bramely apples from the fall and our home grown rhubarb. This recipe received RAVE reviews from our guests and I just shared a copy ...

Delicious. I used 1/4 cup less white sugar and 1/4 cup less brown sugar and it was still plenty sweet. Threw in a few raspberries as well. Used 5 cups of apple and cut the slices in half.

Will definitely make again! I halved the white sugar and it was still plenty sweet. Yum!

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