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apple rhubarb crisp with yogurt

Simple Apple Rhubarb Crisp with Freshly Milled Flour

AuthorBronwyn Case
In this Apple Rhubarb Crisp, the nuttiness of the freshly milled whole wheat flour perfectly complements the tart rhubarb and sweet apples.
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Prep Time20 minutes
Cook Time45 minutes
Servings4 people

Ingredients  

crumble topping

  • 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

apple mixture

  • 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

Instructions 

  1. Preheat your oven to 350°F and lightly grease your baking dish with butter or coconut oil.
  2. 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. 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. Transfer the apple-rhubarb mixture 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. 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.