Favourite Rhubarb Apple Crisp

Tart rhubarb and sweet apples are a spring match made for each other, and this crisp lets them shine. The rhubarb brings a bright, almost lemony tartness that the apple softens and sweetens, so neither one takes over.

A little quick-cooking tapioca tossed with the fruit is the smart trick here; it thickens the juices as they bake so the filling sets into a glossy, spoonable consistency rather than a watery puddle.

The topping is where the texture comes from: oats, flour, brown sugar, chopped pecans, and a drizzle of maple syrup rubbed into butter, baking up into a crunchy, golden crumble.

Baking the crisps in individual ramekins means everyone gets their own crackly-topped portion with a good balance of fruit and topping.

Serve them warm, ideally with a scoop of vanilla ice cream melting on top.

Pro Tips

• Slice the rhubarb thinly so it softens fully and evenly in the bake time.
• Don’t skip the tapioca; it’s what keeps the filling from turning soupy.
• Rub the topping together until crumbly, leaving some clumps, for the best crunch.
• Let the crisps cool 5 minutes, since the filling thickens further as it sits.

Variations

• Use strawberries with the rhubarb for a classic strawberry-rhubarb twist.
• Swap pecans for walnuts or sliced almonds.
• Bake in one larger dish if you don’t have ramekins, adding a few minutes.