Saturday, June 19, 2010

Apple Strawberry Rhubarb Crisp

My last strawberry recipe for the season. I swear! Then I'll be moving on to another favorite berry because it's just another 2-3 weeks before local blueberries will be reading for picking. I can't wait. I love those little blues, and they're so good for you, too!

I adapted this recipe from a similar recipe from one of the members in my organic produce co-op. I had different amounts of fruit on hand, so I adjusted those ingredients and the sugar, added lemon juice to the filling to keep the colors and flavors of the fruit 'bright' and also completely changed the recipe for the crumb topping.

Apple Strawberry Rhubarb Crisp

This fruit crisp is a really fun and delicious springtime twist on the fall standby Apple Crisp. I love the bright, sweet-tart flavor the strawberries and rhubarb bring to the dish, not to mention the wonderful rose colored hue of the fruit filling.

For the filling:
4 lbs. apples, peeled and sliced
1 lb. strawberries, sliced (about 1 quart)
1/2 lb. rhubarb, sliced (about 3 stalks)
1/2 cup sugar
3 tablespoons all purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon

For crumb topping:
1/2 cup rolled oats
1/2 cup whole wheat flour
1/2 cup packed brown sugar
3 tablespoons cold butter

Preheat oven to 350 F.

Prepare the filling:
Peel, core and slice the apples.
Trim the rhubarb and remove any fibrous strings from along the stalks, then slice.
Wash and stem the strawberries, then halve the small strawberries and quarter the large ones.

Combine fruit in a big bowl with the sugar, flour, lemon juice and cinnamon tossing to coat well.

Transfer fruit to a large baking dish. {I used a 9" x 13" glass baking dish.}

Prepare the crumb topping:
Combine the oats, flour and brown sugar in a medium sized bowl, mixing well with a fork.

Cut the cold butter into pieces and add to the oat and flour mixture. Blend butter into the oat mixture using the tines of a fork or your fingers until crumbly.

Sprinkle crumb topping evenly on top of fruit mixture.

Bake at 350 F for 45 minutes or until fruit is bubbling and crumb topping is lightly browned. Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream.

Enjoy! :)


  1. I've never mixed apples and strawberries together before, let alone rhubarb. I bet this tasted fantastic! Thanks for the recipe!

  2. I don't cook, I don't bake... and now I'm dying to make this!

    You, Christine, are dangerous--dangerous, I tell you!

  3. Does that mean you're done with all the strawberries you picked, Christine? :)

    Well it was fun :) can't wait to see what you can do with blueberries :D

  4. Oh, I do like the sound of this. *looks out the window* A few months to strawberry season to go, but then... *rubs hands with glee*

  5. Brandy, this was a first time mixing apples with strawberries and or rhubarb too... it's so good! I hope you try it. I did make an apple blackberry crisp once that was very good, so I believed that apples and strawberries would work together.

    azteclady, I know. I am very dangerous in the kitchen. LOL. See now if you lived close by, you could just stop over for dessert tonight....

    nath, yes! I am finished with strawberries. 11 lbs. of strawberries... poof! They're gone. My mind is already reeling with ideas for those blueberries that I haven't even picked yet! LOL.

    orannia, it must be strange to see summer recipes here when it's winter for you? At least I'm giving you something to look forward to, right? ;)

  6. Mmm, I love the addition of apple! Definitely want to give it a try. :-)

  7. Rhubarb are so cheap right now. Your crisp sounds like a delicious and easy to make way of using them. Thanks for the recipe.
    Greg Nemitz beef jerky king


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