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Rhubarb-Apple Crisp

from Vegetarian Cooking for Everyone


Crisp Topping:

  • 6 tablespoons butter, cut into ½-inch chunks
  • ½ cup brown sugar, packed
  • 2/3 cup flour
  • ½ cup rolled oats or chopped nuts
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon, optional


Crisp filling:

  • 1 ½ pounds apples, peeled and cored
  • 2 pounds rhubarb, diced into 1-inch pieces
  • 1 ¼ cups sugar
  • ¼ cup flour
  • 1 teaspoon ground cinnamon
  • Pinch of ground cloves


Preheat the oven to 375 F.  Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients so that each piece is coated and you have a coarse, crumbly mixture.    Set the topping aside.  Dice the apples, then put them in a bowl and toss with the remaining ingredients.  Arrange the fruit in a 2-quart gratin dish and cover with the topping.  Set the dish on a sheet pan to catch any drips and bake until the juices from the fruit are bubbling and the topping is brown, about 1 hour and 10 minutes.

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