This rhubarb and plum crisp is a simple, fruity dessert perfect for introducing kids to baking and seasonal flavors. The natural tartness of rhubarb and plums balances with a sweet, crunchy oat topping that’s easy to prepare and fun to eat. It’s a healthy-ish treat that combines fresh fruit with a comforting, crumbly texture kids enjoy.
Ingredients
- 3 cups rhubarb, chopped into 1-inch pieces
- 3 cups plums, pitted and sliced
- 3/4 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small cubes
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or similar size.
- Prepare the fruit filling: In a large bowl, combine chopped rhubarb, sliced plums, granulated sugar, lemon juice, and vanilla extract. Toss gently to mix and set aside to macerate while preparing the topping. This helps the fruit release some juices and softens the tartness.
- Make the crisp topping: In a separate bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt until well combined.
- Add the butter: Using your fingertips or a pastry cutter, work the chilled butter cubes into the oat mixture until it resembles coarse crumbs with some pea-sized pieces. This creates a crumbly texture once baked.
- Assemble the crisp: Pour the fruit mixture evenly into the prepared baking dish. Sprinkle the oat topping evenly over the fruit, covering it completely.
- Bake: Place the dish in the oven and bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
- Cool slightly before serving: Let the crisp cool for 10-15 minutes to thicken up and become easier for kids to serve themselves. Serve warm or at room temperature.
Tips
- Substitution for sugar: You can reduce the granulated sugar or swap it with honey or maple syrup for a more natural sweetness, but reduce liquids slightly if using syrup.
- Fruit alternatives: If plums aren’t available, peaches or nectarines work well. For rhubarb substitutes, try tart green apples or cranberries for similar tartness.
- Butter alternatives: For a dairy-free version, use coconut oil or a vegan butter substitute, but expect a slightly different texture.
- Common mistake: Don’t skip chilling the butter before mixing into the topping. Warm butter will make the topping greasy rather than crumbly.
Serving Suggestions
This crisp is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream to add creaminess that balances the tart fruit. For a kid-friendly option, try a spoonful of plain or vanilla yogurt for a healthier alternative. It also pairs nicely with a drizzle of honey or a sprinkle of cinnamon on top.
Variations
To change things up, add a handful of chopped nuts like walnuts or pecans to the topping for extra crunch and nutrition. You can also mix in a teaspoon of ground ginger or nutmeg to the fruit filling for a subtle spice twist. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure oats are certified gluten-free.
Storage and Reheating
Store any leftover crisp covered tightly in the refrigerator for up to 3 days. To reheat, warm portions in the microwave for 30-60 seconds or in a 325°F (160°C) oven for 10-15 minutes until heated through. Avoid reheating multiple times to maintain texture and flavor. You can also freeze the crisp (unbaked or baked) for up to 2 months; thaw in the refrigerator overnight before baking or reheating.
Frequently Asked Questions
Can kids help make this crisp?
Absolutely! Kids can help mix the fruit, measure ingredients, and crumble the butter into the topping. Just supervise when handling knives or the hot oven.
Why do we add lemon juice to the fruit?
Lemon juice brightens the flavor and helps balance the tartness of rhubarb and plums. It also slows browning and enhances the fruit’s natural color.
How do I know when the crisp is done?
Look for a golden-brown topping and bubbling fruit juices along the edges. If the topping browns too quickly, cover loosely with foil and continue baking until the filling bubbles.
Can I make this crisp ahead of time?
You can prepare the fruit and topping separately and store them in the fridge for a day before assembling and baking. This makes it easier for a quick dessert after school or dinner.
Is it okay if the topping is a little sticky?
Yes, slight stickiness is normal due to the sugars melting during baking. The topping should be crumbly but hold together when scooped.
Can I use frozen fruit instead of fresh?
Yes, but thaw and drain frozen fruit well to avoid excess moisture. You might need to reduce added liquid slightly to prevent a soggy crisp.
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