The apples are sweet and the rhubarb is lightly tart. Then, the mixture of spices and brown sugar is balanced perfectly.

(If the topping browns too quickly, cover loosely with foil.) Cool the crisp on a wire rack for 15 minutes. Serve with vanilla ice cream or vanilla-flavored whipped cream.

Chill the crumble topping in the fridge while you prepare the apples. Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Toss the apple slices with the lemon ...