This apple rhubarb crunch dessert is amazing! Using fresh or frozen fruit with an oatmeal crisp topping it’s great for brunch, breakfast or a light dessert.
Have you made rhubarb desserts? They’re easier than you think and have a great flavor when mixed with other fresh fruits like apples or strawberries. We found some fresh rhubarb in the store and thought we’d make an apple rhubarb crunch dessert….it didn’t last long!
- Whenever I make this apple rhubarb crunch fresh fruit dessert I think of my grandmother.
Maybe it was something that was more commonly used “back then”. It must be because I had a hard time finding it in the store myself! SO, this year we are growing fresh rhubarb in our garden!
Have you ever eaten rhubarb?
I don’t see why you couldn’t use frozen rhubarb as well if it was out of season, it would just have more liquid and wouldn’t be as firm once it defrosted so the texture would be different than here.
Fresh is always best when it comes to taste and texture for sure.
It is important to follow these basic steps:
- Preheat oven to 350 degrees
- In a bowl combine together your chunks of fresh fruit, white sugar and cornstarch.
- Pour your mixture into a greased square baking dish.
- In another bowl make your crunch recipe that you’ll pour over the rhubarb layer.
- I use 1/2 c brown sugar with the melted butter, oats, and other ingredients, it’s sweet for my taste. If you wanted it sweeter you could increase this to 3/4 c.
- Sprinkle this on top and put into the oven for about 40 minutes.
Once it’s lightly browned take it out and allow to cool a bit to solidify. Add a scoop of vanilla ice cream on top when serving if you dare!
We made enough to fill an 8×8 pan which was enough for the 5 of us to enjoy but you could easily double it if you wanted to really fill a 9×12 pan for more people.
Here’s what you’ll need to make our rhubarb crunch dessert
- Rhubarb – fresh is best
- Apples – peeled and diced, we used Fuji
- Brown sugar
- Old Fashioned Oats – not instant
This is great served warm with ice cream on top!
Once you’ve enjoyed our fresh rhubarb recipe you should try these fresh fruit desserts too:
- Our pressure cooker jam can be made with anything, we used huckleberries!
- If you only have canned fruit pie filling, this dump peach cobbler is amazing.
- Fresh blueberry pie is one of my favorites.
Do you have to peel rhubarb before you cook it?
No. I didn’t. Some do use a peeler to remove some of the outside as you would with celery but it isn’t necessary.
What happens if rhubarb is green?
Green rhubarb isn’t as sweet as it is unripe. It is safe though you would want to add more sugar into the mix or recipe.
If you need sugar free rhubarb crisp you could use a sugar alternative and Splenda brown sugar.
- This Instant Pot apple crisp takes just 1 minute to cook.
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- Mix together your rhubarb, sugar, cornstarch and diced apples gently so all fruit is coated well.
- Preheat oven to 350 degrees and spray 8x8 pan with non stick spray.
- Pour fruit mixture into pan.
- Mix together melted butter, oats, brown sugar and cinnamon in a bowl until everything is combined well. Sprinkle this on top of your fruit mixture in your pan so it is spread evenly across.
- Put in oven for about 40-45 minutes or until top is lightly golden brown. Allow to sit to thicken up a bit. Serve with ice cream on top if desired.