Easy Apple Rhubarb Crisp

Easy Apple Rhubarb Crisp

Made  times
Beth 1

"A perfect fast and easy way to use up the abundance of apples and rhubarb from the yard! I slice up my rhubarb in my food processor. A huge time saver!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 62 mg
  • 2%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Stir flour, oats, brown sugar, and cinnamon together in a bowl. Pour melted butter into oat mixture and stir until crumbly. Pat half the oat mixture into the bottom of a 9x13-inch baking dish.
  3. Stir rhubarb and apples together in a bowl; pour on top of oat mixture in baking dish.
  4. Stir cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved and mixture is smooth.
  5. Heat sugar, 1 cup water, and vanilla extract in a saucepan over medium-high heat; bring to a boil, stirring constantly. Pour cornstarch mixture into sugar mixture and continue to boil, stirring constantly, until mixture thickens, 1 to 2 minutes. Drizzle sugar mixture over rhubarb and apples; sprinkle remaining oat mixture over the top.
  6. Bake in the preheated oven until hot and bubbly, 35 minutes.


Most helpful
Most positive
Least positive

I used whole wheat flour instead, and I used apples that were peeled sliced and frozen and rhubarb that was frozen. It still turned out amazing!

Love the taste of the rhubarb mixed with apple, but too sweet.

Other stories that may interest you