Recipe: Apple-Rhubarb Crisp

24 May

Serves: 8                     Preheat oven: 350


For the Filling

4 Tbsp. ~ butter, salted or unsalted (or coconut oil)

1/4 cup packed ~ light brown sugar

¼ cup ~ granulated sugar

4 each (2 pounds) ~ large apples, cut into 1-inch slices (Gravenstein, McIntosh, Winesap, or other flavorful cooking apples are best for this recipe)

10 medium stalks ~ rhubarb, washed and sliced into ½-inch pieces

1 Tbsp. ~ water

1 Tbsp. ~ honey

½ tsp. ~ cardamom

1 cinnamon stick ~ broken in half

1 half-inch wide strip ~ lemon peel

For the topping:

2 1/2 cups ~ flour, or 1 ½ cups Oatmeal and 1 cup Almond flour (or other non-gluten flour)

6 tablespoons ~ light brown sugar

2 teaspoons ~ ground cinnamon

14 tablespoons ~ butter, salted or unsalted, melted (or use coconut oil instead)

1 tablespoon ~ granulated sugar, for scattering on top

Make it:


  1. Melt the butter (or coconut oil) in a large saucepan and stir in the sugars. Add the rhubarb and apple, and 1 Tbsp of water.
  2. Add the honey, cardamom, cinnamon stick, and lemon peel, and cook for 5 minutes, stirring regularly.


  1. In a medium bowl, mix together the dry ingredients (of your choice) and add the 14 tablespoons of melted butter (or coconut oil), mixing quickly but lightly to form a crumbly texture.

Assemble and Bake:

  1. Transfer the fruit mixture into a 2 quart baking dish, and remove the cinnamon stick and lemon peel. Crumble the topping evenly on top. Do not press it down or it will get mushy. Scatter the 1 tablespoon of granulated sugar on top.
  2. Bake for 20-25 minutes, or until the top is golden brown and the juices are bubbling.

Notes: Serve warm or room temperature with fresh whipped cream, or ice cream.