Description
This classic Rhubarb Crisp recipe features a tangy, tender rhubarb filling topped with a crunchy, buttery oat crumble. Perfectly balanced with cinnamon and optional allspice, it bakes to golden perfection and is delicious served warm with ice cream or whipped cream.
Ingredients
Scale
Filling
- 3 cups diced fresh rhubarb
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice (optional)
Topping
- ¾ cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Prepare Filling: In a mixing bowl, toss together the diced rhubarb, white sugar, all-purpose flour, water, ground cinnamon, and ground allspice (if using) until the rhubarb is evenly coated. This mixture will create a flavorful, thickened filling.
- Assemble Filling: Transfer the rhubarb mixture into a greased 8×8-inch baking dish, spreading it out evenly to prepare for the topping.
- Make Topping: In a separate bowl, combine rolled oats, flour, brown sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This creates the crisp’s signature crunchy topping.
- Add Topping: Sprinkle the oat mixture evenly over the rhubarb filling, covering it completely for an even bake.
- Bake: Place the assembled crisp in the preheated oven and bake for 35–40 minutes or until the topping is golden brown and the rhubarb is bubbling at the edges, indicating it is cooked through.
- Cool and Serve: Allow the crisp to cool slightly before serving. Enjoy it warm, optionally topped with a scoop of ice cream or a dollop of whipped cream for an extra indulgence.
Notes
- Using fresh rhubarb is best for the flavor and texture of this crisp.
- For a spicier flavor, add a pinch of ground ginger or nutmeg to the filling.
- You can substitute brown sugar with coconut sugar for a different flavor profile.
- Make sure the butter is cold to achieve the perfect crumbly texture in the topping.
- Leftovers can be stored covered in the refrigerator for up to 3 days; reheat before serving.
