Some of the best desserts are the ones you didn’t plan to make. Last Friday I opened the fridge, saw a pint of blueberries, a few leftover stalks of rhubarb, and a tart green apple on the counter. I hadn’t intended to bake, but before long a crisp was bubbling in the oven and the whole kitchen smelled irresistible.
Crisps and crumbles are ideal for spur-of-the-moment baking because they ask for flexible, pantry-friendly ingredients. You can mix and match fruit depending on what’s on hand — I reached for an apple because the blueberries alone weren’t enough, and the result was wonderfully balanced between sweet and tart. That kind of improvisation is what makes these desserts so forgiving and satisfying.
This was my first time using whole wheat flour in the topping, and it added a subtle, nutty depth that I wish I’d discovered sooner. The whole wheat pairs especially well with oats, giving the topping a toasty quality that contrasts nicely with the bright, juicy filling. If you prefer a lighter texture, you can combine whole wheat with all-purpose flour, but I found the full-wheat version pleasantly flavorful and robust.
The topping can be prepared with cold unsalted butter for a classic result or with solid coconut oil for a dairy-free, vegan-friendly version. Either fat will yield a crumbly, golden crust that crisps up beautifully in the oven. I like to serve this crisp warm with a scoop of vanilla ice cream, a dollop of frozen yogurt, or a fruit sorbet for a lighter finish. It also keeps well — leftovers chilled and reheated briefly in a hot oven or microwave make a quick, comforting treat.
For baking I used an 11-x-7-inch rectangular dish, but any vessel that holds roughly 6 cups will do. An 8-inch square pan or a deep-dish pie plate are both suitable alternatives. The exact pan you choose will affect baking time slightly: shallower, wider pans tend to finish a bit faster, while deeper dishes may require a few extra minutes until the filling bubbles and the topping turns golden.
Whole Wheat Blueberry Apple Rhubarb Crisp
6
Ingredients
For the filling
-
2
cups
blueberries
about 1 pint -
2
cups
diced rhubarb
2 or 3 medium stalks -
2
cups
peeled
about 1 large, chopped tart apple -
1/2
cup
granulated sugar -
1
tablespoon
cornstarch -
1/4
teaspoon
kosher salt - Juice of 1/2 lemon
For the topping
-
3/4
cup
whole wheat flour -
1/2
cup
oatmeal
not quick cooking or instant -
1/3
cup
granulated sugar -
1/4
teaspoon
salt -
1/4
teaspoon
cinnamon -
6
tablespoons
cold unsalted butter
diced, or solid coconut oil
Instructions
-
Preheat the oven to 375°F. In a mixing bowl, combine the blueberries, diced rhubarb, chopped apple, granulated sugar, cornstarch, kosher salt, and the juice from half a lemon. Toss gently to coat the fruit evenly. Transfer the mixture to a 6-cup baking dish—an 8-inch square pan, an 11-x-7-inch rectangle, or a deep-dish pie plate will all work.
-
For the topping, blend the whole wheat flour, oatmeal, granulated sugar, salt, and cinnamon. If you have a food processor, pulse the dry ingredients briefly to combine. Add the cold diced butter or solid coconut oil and pulse until the mixture comes together and resembles coarse, moist sand. Alternatively, you can cut in the fat using a pastry cutter or two forks.
-
Evenly scatter the topping over the fruit filling, covering most of the surface. Place the dish in the preheated oven and bake until the topping turns golden brown and the filling is bubbling around the edges, about 45 to 55 minutes. Allow the crisp to rest for a few minutes before serving so the filling can settle slightly.
Notes
Serve warm with vanilla ice cream, frozen yogurt, or a spoonful of sorbet. If you prefer a crisper topping, bake a few minutes longer and rotate the pan halfway through baking for even browning. Leftovers can be refrigerated and reheated gently. This recipe is forgiving — swap fruits or adjust sugar to taste depending on the sweetness of your berries and apples.