why make this recipe
This crisp blends sweet raspberries and tart rhubarb. It cooks fast and uses simple pantry items. You get a warm, fruity dessert that many people like.
introduction
Raspberry Rhubarb Crisp is easy and bright. It has soft fruit under a crunchy oat topping. If you like rhubarb desserts, try a related brown sugar rhubarb cookies recipe for another simple treat.
how to make Raspberry Rhubarb Crisp
Follow clear steps. Mix the fruit filling, make the oat topping, and bake until golden. Let it rest a few minutes so the juices settle. Serve warm with ice cream if you like.
Ingredients :
- 2 cups fresh raspberries
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, combine raspberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Spread the mixture evenly in a baking dish.
- In another bowl, mix rolled oats, flour, brown sugar, and cinnamon. Pour in melted butter and stir until crumbly.
- Sprinkle the oat mixture over the fruit filling.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Let cool for a few minutes before serving.
how to serve Raspberry Rhubarb Crisp
Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream. A spoonful of yogurt also works for a lighter option.
how to store Raspberry Rhubarb Crisp
Cover the cooled crisp and keep it in the fridge for up to 4 days. Reheat single servings in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for 10 minutes.
tips to make Raspberry Rhubarb Crisp
- Cut rhubarb into even pieces so it cooks evenly.
- Do not overmix the oat topping; keep it crumbly.
- If raspberries are very tart, add a bit more sugar to the fruit mix.
- Use cold butter if you prefer chunkier crumbs, or melted butter for a firmer topping.
variation (if any)
- Add a half cup of chopped strawberries for more sweetness.
- Stir in a handful of chopped nuts (walnuts or pecans) into the topping for crunch.
- Use maple syrup instead of some sugar for a different flavor.
FAQs
Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess liquid, then proceed with the recipe.
Q: Can I make this ahead?
A: Yes. Assemble and keep in the fridge for a few hours, then bake when ready. You can also freeze the unbaked crisp for up to one month.
Q: Is this crisp gluten-free?
A: Not as written. Use gluten-free oats and a gluten-free flour mix to make it gluten-free.
Raspberry Rhubarb Crisp
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A warm, fruity dessert blending sweet raspberries and tart rhubarb under a crunchy oat topping.
Ingredients
- 2 cups fresh raspberries
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine raspberries, rhubarb, granulated sugar, cornstarch, and lemon juice. Spread the mixture evenly in a baking dish.
- In another bowl, mix rolled oats, flour, brown sugar, and cinnamon. Pour in melted butter and stir until crumbly.
- Sprinkle the oat mixture over the fruit filling.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Let cool for a few minutes before serving.
Notes
Serve warm or at room temperature with vanilla ice cream or whipped cream. Can also be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
