Rhubarb Apple Crisp With Vanilla Ice Cream
A warm, comforting dessert combining tart rhubarb and sweet apples topped with crunchy oat streusel, perfect for sharing with vanilla ice cream on top.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly butter a 10-inch pie plate.
- In a mixing bowl, stir together the flour, oats, brown sugar, and salt.
- Add the pieces of butter and, using your fingertips, pinch the butter into the flour mixture until pea-sized pieces form.
- In a separate bowl, toss the sliced rhubarb and apples with lemon juice, sugar, and cinnamon.
- Pour the fruit mixture into the prepared pie plate.
- Sprinkle the oat streusel evenly over the fruit.
- Bake in the preheated oven for about 35 minutes, until the topping is golden and the fruit is bubbly.
- Serve warm topped with vanilla ice cream.
Tips & Substitutions
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free blend. If you don't have rhubarb, you can use strawberries or pears for a different flavor profile. When mixing the butter into the dry ingredients, make sure to keep the pieces small for a crunchy topping. If you prefer a sweeter dish, increase the sugar in the fruit mixture slightly.
Serving Suggestions
Serve the rhubarb apple crisp warm, generously topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Quick Cinnamon Muffins for a hearty brunch. For added flavor, drizzle some caramel sauce over the top or sprinkle with chopped nuts for a crunchy texture. Enjoy as a dessert or a sweet snack any time of the day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the crisp in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can microwave individual portions for about 30 seconds to 1 minute.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Apple Crisp With Vanilla Ice Cream contains roughly 602 calories, with 11g protein, 109g carbohydrates, and 17g fat. It is an excellent source of iron (39% of the Daily Value), dietary fiber (33% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 972mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the fruit filling and crumb topping separately up to a day in advance. Store the fruit mixture in the fridge and the topping in an airtight container. When ready to bake, assemble and bake as directed. This allows the flavors to meld beautifully.
What can I substitute for Granny Smith apples?
If you don't have Granny Smith apples, you can use other tart apples like Honeycrisp or Braeburn. For a sweeter option, Fuji apples work well too. Just keep in mind that the overall sweetness of the dish may change based on the type of apples used.
Can I freeze the rhubarb apple crisp?
Absolutely! You can freeze the baked crisp for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. To reheat, bake from frozen at 350°F (175°C) for about 40-50 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).