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Rhubarb & Apple Crisp Recipe {Low Sugar}


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Rate this recipe 4.5/5 (13 Votes)


  • 4 cups chopped rhubarb (3-4 large stalks)
  • 1 large Gala apple, peeled, cored & chopped
  • Juice of 1/2 lemon
  • 3 tbsp agave nectar
  • 1 1/2 tbsp cornstarch
  • 3/4 whole wheat pastry flour
  • 3/4 cup oats
  • 1/3 cup chopped pecans
  • 3/4 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • 2 tbsp melted coconut oil
  • 2 tbsp pure maple syrup


Servings 9
Preparation time 15mins
Cooking time 65mins
Adapted from


Step 1

Preheat the oven to 375 degrees F. Lightly coat an 8- by 8-inch baking dish with cooking spray. The filling:
In a large bowl, combine the rhubarb, apple, lemon juice, agave nectar and cornstarch. Toss to coat the fruit.
Spread the fruit mixture in the baking dish. The topping:
In a medium-sized bowl, stir together the flour, oats, pecans, cinnamon, nutmeg and salt.
Pour in the coconut oil and maple syrup, and toss to coat, using a fork or your hands.
Sprinkle the topping evenly over the fruit mixture.
Cover with foil and bake for 30 minutes.
Remove the foil and bake until the fruit is bubbling and the topping is golden brown, 20 to 25 minutes.
Serve with ice cream or whipped cream, if desired.


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