This Lil Piglet

Apple Rhubarb Crisp Recipe

This dessert is a family favorite, especially with fresh rhubarb and apples. Serve warm with a dollop of whipped cream or a scoop of ice cream.  Luckily for me, I have a neighbor who lets me take as many fresh apples as I want and the rhubarb grows wild at the in-laws farm but you could use any type of regular size apples and substitute the rhubarb for strawberries, if you don’t have access to the rhubarb.


  • 3 large sliced apples (peeled and cored)
  • 2 cups diced rhubarb
  • 1 tablespoon lemon juice
  • 3/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon melted butter
    • 3/4 cup brown sugar
    • 3/4 cup quick oats
    • 1 cup all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 6 tablespoons soft butter

    Grease and flour a casserole dish. Heat the oven to 375°F. In a bowl combine rhubarb, apples, sugar and lemon juice.  Let sit for 5 minutes or until the apples release their natural sugars.  Mix in cinnamon and  nutmeg.  Place in the bottom of the casserole dish or square baking dish spread in the bottom and sprinkle the butter over the top.

    Combine remaining ingredients in another bowl and blend until mixture is crumbly.

    Sprinkle the dry mixture over the top of the apple and rhubarb mixture. Place uncovered in the oven and bake for about 45 to 50 minutes, or until browned on top and the fruit mixture is bubbling. Serves 6-8.

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