Rhubarb Crisp
Sweet-tart summer in a bowl with a crunchy, buttery, sweet topping.
Servings 1 13 x 9 pan
Ingredients
Filling
- 6 cups sliced fresh rhubarb or frozen rhubarb, thawed*
- 5 apples, peeled and sliced ( or 4 cups blueberries or sliced strawberries)
- 1 1/2 cups granulated sugar
- 6 Tablespoons cornstarch
Topping
- 2 cups oats (quick or old-fashioned)
- 1 cup brown sugar, packed
- 1 cup melted butter (substitute vegan butter for dairy-free/vegan option)
- 2/3 cup all purpose flour (use 1-to-1 GF flour for gluten free option)
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 F/177 C.
- Prepare fruit and place in a large bowl. Whisk sugar and cornstarch until well combined, then add to fruit. Toss until fruit is coated and dry ingredients are no longer visible. Spoon into a 13 x 9 pan and set aside.
- Mix together all of the topping ingredients until well combined and crumbly. Sprinkle evenly on top of fruit.
- Bake at 350 F/177 C for 45 minutes, until crisp is bubbly around the edges. Let cool. Serve warm (with whipped cream or ice cream, if you like) or completely cooled. Stores well covered at room temperature or in the refrigerator.
Notes
*If using only rhubarb, simply leave out the extra fruit and follow the rest of the recipe as written.
Adapted from Taste of Home's Rhubarb Crisp.