Name: Simple Apple Rhubarb Crisp with Freshly Milled Flour
Prep time: 20 min
Cook time: 45 min
Ingredients: 2/3 cup sugar (125g); 1 cup freshly milled whole wheat flour (125g); 1/2 cup butter (95g cubed/chilled); 1¼ cups rolled oats (125g); 1/2 tsp nutmeg; 1/2 tsp salt; 3-4 large apples (diced); 1 cup chopped rhubarb; 3 tbsp freshly milled whole wheat flour; 1/4 cup sugar; ¼ tsp ground nutmeg; ¼ tsp salt; ½ tsp vanilla extract; juice of half a lemon

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This Apple Rhubarb Crisp with freshly milled whole wheat flour is the ultimate seasonal dessert. The nuttiness of whole wheat flour perfectly complements the tart rhubarb and sweet apples, while a pinch of nutmeg adds a sophisticated warmth. This versatile crisp works as a crowd-pleasing dessert served with ice cream, or as a fruity breakfast when paired with Greek yogurt.

Crisp is my forever go-to dessert, and the apple-rhubarb combination might just be my favourite variation of all. If you’ve been following along for a while, you know my love for rhubarb runs deep—so it’s no surprise that this recipe is a staple in my kitchen.

What I love most about a crisp is how quickly it comes together; it’s perfect for hosting unexpected guests or satisfying a spontaneous sweet tooth. Whether you top it with a scoop of ice cream, a dollop of yogurt, or even just a splash of cream, it’s always a winner. I’ve personally tested every ‘creamy goodness’ option in my fridge, and I can confirm: you truly can’t go wrong (although sour cream might be weird).

Why You’ll Love This Recipe

super easy and quick to whip up
you can use freshly milled or standard whole wheat flour from the store
it’s a perfect symphony of all the best flavours
makes for a great dessert or breakfast served with Greek yogurt
always a crowd-pleaser, kids and adults alike

Recipe Tips

Make Ahead: This crisp can be made days ahead and stored in the fridge. Bake as normal from the fridge whenever you want to serve it!

Freeze the Rhubarb Harvest: If you grow your own rhubarb or are able to source it in bulk when it’s in season, I highly recommend you wash, chop and freeze it! I love freezing my rhubarb and having it available for baking all year long!

Use Your Old Apples: Crisps are a great way of using up apples that are past their peak. Obviously not rotten apples, but you know the ones that are a little wrinkly or too soft for eating fresh, those make PERFECT apples for crisps. Don’t overcomplicate it by buying a certain variety of apple..

Use Your Favourite Grain: This recipe is so versatile, you can use your favourite freshly milled flour. I like to do a blend of fresh hard white, hard red, and spelt flour (but I’m extra). I’ve also used einkorn for this recipe and it tastes great. Have fun with your grains!

Ingredients

Sugar: I use brown sugar in this recipe for deeper flavour and moisture content but you can use whichever sugar you have on had. Avoid artificial or sugar-free products.
Freshly Milled Flour: I’ll be using a blend of freshly milled wheat and spelt flour in this recipe but you can use standard whole wheat from the store as well. Because this recipe doesn’t require any kind of rise, you can experiment with different grains and it won’t have much of an impact on the final product.
Oats: I use sprouted rolled oats for this recipe but you can use any rolled oat. Avoid quick oats and steel cut oats.
Salt: I use good ol’ pink Himalayan sea salt but any salt will do for this recipe.
Nutmeg: I use ground nutmeg for this recipe but I’m sure grating fresh nutmeg would take this crisp to another level.
Vanilla Extract: Of course.
Butter: Cubed and slightly colder than room temperature is perfect.
Chopped Apple: I used Gala apples for this recipe but you can use any apple you have on hand.
Chopped Rhubarb: Fresh or frozen works great.

If you’re really enjoying working with whole grains but you don’t have a mill you love yet, consider a Harvest NutriMill! This is the one I use almost everyday and love both for its beauty and practicality.

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Materials

Medium Sized Mixing Bowl for making the crumble
Measuring Cups and Spoons
8″x 8″ or Standard Square Baking Dish
Wooden Spoon or your hands for mixing

Step-by-Step Instructions

1. Prepare for Baking

Preheat your oven to 350°F and lightly grease your baking dish with butter or coconut oil.

2. Craft the Crumble

In a medium mixing bowl, combine the sugar, freshly milled flour, salt, nutmeg, and oats. Add the cubed, chilled butter and use your hands to work it into the dry ingredients until a pebble-like crumble forms. Set aside.

3. Season the Apples and Rhubarb

Place your chopped apples and rhubarb into a separate bowl. Toss with a splash of vanilla and lemon juice. Sprinkle in the freshly milled flour, sugar, nutmeg, and salt. Stir with a wooden spoon until everything is evenly coated in the spiced mixture.

4. Assemble and Bake

Transfer the spiced apples into your prepared baking dish. Top generously with the crumble mixture, spreading it to the edges. Bake for 30–45 minutes, or until the fruit is bubbling and the topping has turned a beautiful golden brown.

5. Serve and Enjoy

Remove from the oven and let it sit for a few minutes—this allows the juices to thicken. Serve warm with a scoop of vanilla ice cream, a dollop of yogurt, or even a splash of heavy cream.

Whole Wheat Apple Rhubarb Crisp FAQ

Absolutely! However, frozen rhubarb releases more water than fresh. To avoid a soggy crisp, you can thaw your rhubarb in a colander first and drain the excess liquid. Or, you can toss the fruit with an extra tablespoon of flour before baking to help thicken the juices (that’s what I do).

Beyond the superior nutrition, freshly milled flour adds a toasted, nutty depth that complements the tartness of the rhubarb. If you don’t have freshly milled, you can use whole wheat from the store.

The secret is in the butter and the “squeeze.” Make sure your butter is chilled when you mix it. When combining with your freshly milled flour and oats, use your hands to firmly squeeze handfuls of the mixture together, then break them apart into chunky clusters. This ensures the flour is fully hydrated by the butter, creating those beautiful, crunchy “boulders” rather than a dry, sandy layer.

Yes! You can do a 50/50 blend or all white. If you’re doing all white, start out with a little less and add more as you go until you achieve desired consistency.

How To Store

Room Temperature: Up to 24 hours (covered).

Pro-Tip: For the best texture, reheat in the oven to crisp up the whole wheat crisp topping before serving leftovers.

Refrigerator: 3–4 days. Once cooled, cover tightly with foil or a reusable bowl cover.