Rhubarb Apple Crisp with Oatmeal
Tangy-sweet rhubarb apple crisp topped with a crunchy oat and brown sugar topping; this is one of the best rhubarb desserts ever.
- 2 lbs rhubarb
- ⅓ cup white granulated sugar
- 2 lb apples (Note 2)
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup old-fashioned oats (Note 3)
- ½ cup all-purpose flour
- ½ cup brown sugar (Note 4)
- ½ cup white granulated sugar
- a pinch of salt
- ½ cup unsalted butter (cold)
- Rhubarb: Clean and chop it into 2 cm/ ¾ inch pieces. Place the pieces in a bowl and sprinkle them with sugar. Mix well and let the rhubarb release its juices for about 15-20 minutes. 2 lbs rhubarb + ⅓ cup white granulated sugar
- In the meantime, preheat the oven to 350°F/ 175°C, chop the apples, and make the crisp.
- Apples: Chop them into small cubes.2 lb apples
- Drain the rhubarb well, add apples, vanilla extract, and cornstarch. Mix and transfer the mixture to the baking dish.1 teaspoon vanilla extract + 2 tablespoons cornstarch
- Combine dry ingredients: Place the oats, flour, both types of sugar, and salt in a bowl. Mix well (Note 5).1 cup old-fashioned oats + ½ cup all-purpose flour +½ cup brown sugar +½ cup white granulated sugar + a pinch of salt
- Add butter: Cube the cold butter and add it to the mixture. Stir to coat the butter cubes in the flour and oat mixture, then cut in the butter using two knives or rub the butter into the mixture using your fingertips (alternatively, use a food processor).½ cup unsalted butter
- Top the filling with the crisp mixture.
- Bake for 15 minutes, then lower the heat to 320°F/ 160°C and continue baking the rhubarb apple crisp for 15 more minutes or until golden brown.
- Let cool shortly before serving.
- Serve warm or at room temperature with one ice cream, vanilla sauce, heavy cream, or crème fraiche mixed with brown sugar.
Serve it with vanilla ice cream or vanilla sauce. Elements 2 lbs rhubarb ⅓ cup white granulated sugar 2 lb apples (Note 2) 1 teaspoon vanilla extract 2 tablespoons cornstarch 1 cup old-fashioned oats (Note 3) ½ cup all-purpose flour ½ cup brown sugar (Note 4) ½ cup white granulated sugar a pinch of salt ½ cup unsalted butter (cold) Method Rhubarb: Clean and chop it into 2 cm/ ¾ inch pieces.
Place the pieces in a bowl and sprinkle them with sugar. Mix well and let the rhubarb release its juices for about 15-20 minutes. 2 lbs rhubarb + ⅓ cup white granulated sugar In the meantime, preheat the oven to 350°F/ 175°C, chop the apples, and make the crisp.
Apples: Chop them into small cubes.2 lb apples Drain the rhubarb well, add apples, vanilla extract, and cornstarch. Mix and transfer the mixture to the baking dish.1 teaspoon vanilla extract + 2 tablespoons cornstarch Combine dry components: Place the oats, flour, both types of sugar, and salt in a bowl.
Mix well (Note 5).1 cup old-fashioned oats + ½ cup all-purpose flour +½ cup brown sugar +½ cup white granulated sugar + a pinch of salt Add butter: Cube the cold butter and add it to the mixture. Stir to coat the butter cubes in the flour and oat mixture, then cut in the butter using two knives or rub the butter into the mixture using your fingertips (alternatively, use a food processor).½ cup unsalted butter Top the filling with the crisp mixture.
Bake for 15 minutes, then lower the heat to 320°F/ 160°C and continue baking the rhubarb apple crisp for 15 more minutes or until golden brown. Serve warm or at room temperature with one ice cream, vanilla sauce, heavy cream, or crème fraiche mixed with brown sugar.
