Rhubarb Raisin Crisp
Experience the perfect balance of tart and sweet with this irresistible Rhubarb Raisin Crisp. This comforting dessert combines tender, tangy rhubarb and plump raisins, coated in a touch of vanilla and a light dusting of sugar and cornstarch to enhance their natural flavors. Topped with a buttery, golden crumble made from wholesome oats, brown sugar, and a hint of cinnamon, it bakes into a satisfying treat that's as crunchy as it is gooey. Ready in just an hour, this easy-to-make recipe is ideal for any gathering or weeknight indulgence. Serve it warm with vanilla ice cream or whipped cream for a truly delightful dessert. Keywords: rhubarb crisp recipe, raisin desserts, oat crumble topping, easy baked desserts.
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Recipe Information
Ingredients
- 4 cups fresh rhubarb
- 1 cup raisins
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 cup (packed) brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish.
In a large mixing bowl, combine the rhubarb and raisins. Sprinkle the granulated sugar and cornstarch over the fruit and toss well to coat evenly. Stir in the vanilla extract and set aside.
In a separate bowl, make the topping by whisking together the oats, flour, brown sugar, cinnamon, and salt.
Pour the melted butter into the oat mixture and stir until it forms a crumbly texture.
Spread the rhubarb and raisin mixture evenly into the prepared baking dish.
Sprinkle the oat topping evenly over the fruit mixture, making sure to cover the fruit entirely.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the fruit filling is bubbling around the edges.
Let the Rhubarb Raisin Crisp cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 577.9 g | 210% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 371.7 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3984 mg | 85% | |
*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.
