Raspberry Rhubarb Crisp
Indulge in the perfect balance of tart and sweet with this Raspberry Rhubarb Crisp, a delightful dessert that celebrates the flavors of summer! Juicy raspberries and tangy rhubarb come together for a fruit-forward filling, while a buttery oat crumble topping adds irresistible crunch. With just a 15-minute prep time, this easy-to-make crisp is baked to golden perfection in under an hour. Enhanced with hints of cinnamon and brown sugar, every bite is bursting with warm, comforting flavors. Serve it warm with a scoop of vanilla ice cream or enjoy it on its own for a satisfying treat that’s sure to impress. Perfect for family gatherings or a cozy night in, this crisp is a timeless dessert you’ll come back to again and again.
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Recipe Information
Ingredients
- 4 cups (chopped) rhubarb stalks
- 2 cups fresh raspberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 3/4 cup (lightly packed) brown sugar
- 1 teaspoon ground cinnamon
- 8 tablespoons (melted) unsalted butter
- 1/4 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish.
In a large bowl, combine the chopped rhubarb and fresh raspberries.
Sprinkle the granulated sugar and cornstarch over the fruit and gently toss to evenly coat. Set the mixture aside.
In a separate bowl, mix the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt until well combined.
Pour the melted butter into the dry topping mixture and stir until it forms a crumbly texture.
Spread the fruit mixture evenly into the prepared baking dish.
Sprinkle the crumble topping evenly over the fruit mixture, covering it completely.
Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the fruit mixture is bubbling around the edges.
Remove the crisp from the oven and allow it to cool for 10–15 minutes before serving.
Serve warm on its own or with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 446.9 g | 163% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 259.4 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1096 mg | 84% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3796 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
