Total TimePrep: 15 min. Bake: 45 min.
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
- 2 cups sliced peeled apples or sliced strawberries
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
- In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Test Kitchen Tips
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 cup: 320 calories, 12g fat (7g saturated fat), 31mg cholesterol, 124mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 3g protein.
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Jun 8, 2019
Rhubarb and apples together is what got my attention. I had always used rhubarb by itself or with strawberries or raspberries in crunches, crisps, or cakes. This one is a real keeper. The apples make it unique and oh so good. I made both and I prefer the apple version over the strawberry. I added walnuts to both the Streusel topping and fruit mixture the second time I made it. I like nuts and it added a little crunch.
Jun 8, 2019
Super easy....super tasty!! Added nutmeg instead of cinnamon (not a fan of cinnamon). Just got it out of the oven...nearly half over in 5 minutes.
Jun 2, 2019
Super easy and very yummy!
Jun 2, 2019
This is a keeper. It will be the only recipe I use from now on for a rhubarb crisp. The cast iron use is the only way to go. And, don't melt the butter. Cut it in with a pastry cutter if you have one or just cut it in with 2 table knives. It results in a crumbly topping. YUM!
Jun 1, 2019
This turned out really good. My filling wasnt thick, alittle more on the runny side not sure if it was suppose to be. Fruit was tender and delicious.
Apr 27, 2019
Looks great but who thinks putting ice cream on the desert while in the cooking pan is a good idea?
Apr 15, 2019
Jun 25, 2018
OMG, my mother (God rest her soul) had a huge strawberry and rhubarb patch and she would make this all the time for the 8 of us. We would scarf it down in no time flat (she made a double batch). I know it was from the Quaker Oats Company (Cedar Rapids, Iowa) and when she passed no one could remember it. When I discovered it I ran right out to the berry and rhubarb patch (just like mom) and whipped it up. I almost passed myself after the first bite. A couple tears were shed remembering what a GREAT mom all of us had.Thanks for sharing this old recipe. Didn’t change a thing!
Apr 13, 2018
Delicious - I cut down sugar a lot ...I used 2 TBSP of cane sugar for the filling and 1/4 cup of brown sugar for the topping and 1/4 cup of butter softened (not melted) to make it more of a crumble. I used a mix of rhubarb, frozen berries and apples and next time I would use a little more fruit .
Jul 7, 2017
My sister-in-law's birthday is on the 4th of July and she loves rhubarb. So I searched for a crisp recipe and found this one. Oh my goodness! I made it with rhubarb only, no other fruit and I added walnuts into the crumble topping. I served it warm with vanilla bean ice cream. It was outstanding!! Everyone raved about it! I think my mom said she loved it at least three times that day! I am going to try adding cherries to the rhubarb next time, because I will definitely be making this again! Great summer dessert!!!