This rhubarb pear crisp is both simple and fast to make! A crowd-pleaser for picnics or other get-togethers that blends sweet and tart flavors together beautifully.
My first experience making a crisp was in college, and it was unsuccessful to say the least. My flatmate and I threw in fruit sans sugar, with only crumbled graham crackers on top. It turned into a horrible dry mess we vowed to forget. Since then, I've learned my lesson to not turn up the oven to nearly 500F and to keep my crisps moist!
Rhubarb season is my favorite, and it's bright flavor epitomizes Spring. I love the sweet/tart flavor combination that pretty much goes with everything. I hate that rhubarb season ends so soon! Rhubarb should be a year-round vegetable. By the way, did you know rhubarb was a vegetable?
This rhubarb pear almond crisp is going to be your favorite way to celebrate rhubarb season. This sweet, tart, crunchy dessert is as simple as it is delicious. The pears, rhubarb, cinnamon, and almond flavors mesh perfectly. So. Freaking. It is light which is perfect for those warm Spring nights when you want to sit outside and watch as the sun goes down later and later in the day. Oh yes, bring on the 7 pm Spring sunsets.
If you want to eat this rhubarb pear almond crisp right out of the cast iron skillet, I won't tell. In fact, I highly encourage it. So go on, grab a fork and have at it!
Don't have time to make this yummy crisp now? Pin it for later!
Recipe Card
Rhubarb Pear Almond Crisp
Ingredients
Filling
- 2 extra large Red Bartlett Pears sliced
- 4 stalks fresh rhubarb chopped to ½" pieces
- 1 teaspoon vanilla extract
- ½ cup brown sugar, lightly packed
- ⅓ cup whole wheat flour
- zest of one lemon
- ¼ teaspoon sea salt
Almond Crisp
- ½ cup chopped almonds
- ½ cup old fashioned oats
- ¼ cup whole wheat flour
- ¼ cup packed brown sugar
- ¼ teaspoon sea salt
- ⅛ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ⅛ teaspoon almond extract
- 5 tablespoons chilled unsalted butter cubed
Instructions
- Preheat the oven to 350F.
- Place the almonds for the crisp topping on a parchment lined rimmed baking sheet. Lightly toast the almonds in the oven for about 10 minutes. Set aside to cool
- Mix the pears, rhubarb, and vanilla together in a 10-inch cast iron skillet.
- Combine the brown sugar, flour, lemon zest, and sea salt for the filling together in a small bowl. Stir into the rhubarb and pear mixture until they are well-coated.
- Mix together all the ingredients for the almond crisp , including the cooled almonds in a bowl. Use your hands or a pastry cutter to cut the butter into the mix until it starts to look like crumbs in varying sizes.
- Place the crisp topping over the filling in an even layer and bake in the oven for about 40 - 50 minutes, or until the filling is bubbling and the pears are tender. You may need to cover the top with aluminum foil if it starts to brown too fast.
canny says
This is a good start for a recipe! I am using it as a suggestion for ingredients I have. I think it’s worth revising: give the size of the skillet or pan. Should we put the fruit in the skillet first and then put it into the sweetener mixture? Or should it read to add that mixture to the fruit? That’s what I am going to do. Respectfully submitted 🙂
Karen D. says
I just popped mine into the oven. Since you didn’t mention what size iron skillet to use, and it seemed like a good amount of filling, it’s in my largest skillet. However, when I started adding the topping, it didn’t cover completely. I read the comments afterwards and see you recommended only a 8” or 9” baking pan, which would have had me use my smaller skillet. Well, we will see how it goes.
Anna says
It would be great if you could add weights for the rhubarb and pears. Sizes of stalks, etc are so variable.
Kari McGee says
OMG. This is the BEST crisp I have ever made or eaten. A friend let me help myself to her final Fall crop of rhubarb, and pears are in season so it's a win win for this recipe. I find that a well established rhubarb plant gives 2-3 crops each year (in Oregon at least) so this will be my spring/fall crisp recipe. Truly amazing and elegant flavors. This was not a soupy crisp - everything was tender and moist but all the liquid had absorbed or evaporated. I used Bosc pears. The perfect thing on a cool fall night. YUMMY. Now excuse me while I go get 2nds...
Amanda Powell says
Oh i am so glad you enjoyed it! It’s one of my favorites as well. It makes a great seasonal transition crisp. My rhubarb would always yield a few good crops each year, too, so this was one thing I’d use it in a lot!
Claudia Prozinski says
I don't have a cast iron skillet. What size pan would this fit and should I use glass or metal pan?
Amanda Powell says
I would recommend an 8x8 or 9x9 baking pan or an 8 or 9 inch cake pan. Metal would work best, but if you use glass, you will need to lengthen the bake time!
T. Remley says
Looks Good! I Just popped it in the oven.
Alexa says
That looks amazing! I love rhubarb. Pinned it... added it to my "will try one day!"
Amanda says
Thanks! Please let me know if you try it!