Prep Time::20 mins
Cook Time::45 mins
Additional Time::10 mins
Total Time:: 1 hr 15 mins
Servings::15
Yield::1 (9×13-inch) crisp
Ingredients
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6 large apples, cored and diced
1 cup diced rhubarb
1 cup white sugar (Optional)
1 ¾ cups all-purpose flour, divided
1 ½ teaspoons ground cinnamon, divided (Optional)
1 ¾ cups quick-cooking oats
1 cup brown sugar
1 cup chilled butter, cut into pieces
2 tablespoons white sugar, or to taste (Optional)
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking dish.
ALLRECIPES / DIANA CHISTRUGA
Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined. Spread fruit mixture into the bottom of the prepared baking dish.
ALLRECIPES / DIANA CHISTRUGA
Mix oats, remaining 1 ½ cups flour, and brown sugar in a separate bowl; cut in butter until crumbly. Spread evenly over fruit mixture.
ALLRECIPES / DIANA CHISTRUGA
Mix 2 tablespoons white sugar with remaining 1/2 teaspoon cinnamon in a small bowl; sprinkle over oat topping.
ALLRECIPES / DIANA CHISTRUGA
Bake in the preheated oven until fruit is bubbling and thick and topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes, then serve.
ALLRECIPES / DIANA CHISTRUGA
Recipe Tip
The apple-to-rhubarb ratio can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.