Rhubarb-Apple Crisp

This rhubarb and apple crisp pairs the sharp tartness of fresh rhubarb with the sweeter, softer texture of apple pie filling, all under a buttery crumble spiked with cinnamon and apple pie spice.

Using canned apple pie filling is a shortcut that actually works well here. It brings pre-sweetened, pre-thickened apples that balance the mouth-puckering rhubarb. Fresh rhubarb is sour enough to stand up to all that sweetness without getting lost.

The crumble topping is a simple mix of sugar, flour, cinnamon, apple pie spice, and cold butter worked together until crumbly. It bakes into a golden, crunchy shell with pockets of melted butter that crisp up around the edges.

Pro Tips

• Cut the rhubarb into small, even pieces so it cooks down at the same rate as the apple filling.
• Use cold butter for the topping. Warm butter blends too smoothly and makes a paste instead of a crumbly texture.
• Don’t press the topping down onto the fruit. Sprinkle it loosely so steam can escape and the top gets crisp.
• Serve warm with vanilla ice cream or whipped cream. The contrast between hot fruit and cold cream is half the experience.

Variations

• Add rolled oats to the crumble topping for a chewier, more textured crust.
• Use fresh sliced apples instead of pie filling for a less sweet, more rustic crisp.
• Stir in a handful of chopped crystallized ginger with the rhubarb for a spicy kick.