introduction
This Raspberry Rhubarb Crisp is a warm, simple dessert. It mixes sweet raspberries with tart rhubarb and a crunchy oat topping. It bakes fast and smells great in the kitchen. If you like easy oven dishes, you might also enjoy crispy baked potato skins with bacon and green onions.
why make this recipe
Make this recipe when you want a quick, homey dessert. It uses few ingredients you may already have. The fruit filling is bright and fresh, and the oat topping is crisp. It is good for family meals, small parties, or a cozy night in.
how to make Raspberry Rhubarb Crisp
Preheat the oven and mix the fruit filling first. Make the oat topping in another bowl and press it over the fruit. Bake until the top is golden and the filling bubbles. Let it cool a few minutes so the filling sets before you serve.
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 from the oven. Add a scoop of vanilla ice cream or a spoon of whipped cream if you like. You can also serve it with plain yogurt for a lighter option. Cut into squares or spoon into bowls.
how to store Raspberry Rhubarb Crisp
Let the crisp cool to room temperature. Cover the baking dish with foil or transfer to an airtight container. Store in the fridge for up to 4 days. To reheat, warm in the oven at 325°F (160°C) for 10–15 minutes or until heated through.
tips to make Raspberry Rhubarb Crisp
- Use fresh fruit for best flavor, but frozen raspberries will work if thawed and drained.
- Toss the fruit with cornstarch and sugar well so the filling thickens.
- Press the oat topping so it stays in chunks while baking.
- Bake until the filling bubbles at the edges to be sure it is cooked.
variation (if any)
- Add 1/2 cup chopped strawberries for extra sweetness.
- Stir in 1/4 teaspoon ginger or nutmeg to the filling for warm spice.
- Swap some of the oats for chopped nuts in the topping for more crunch.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Thaw them first and drain extra liquid before mixing with the other filling ingredients.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free oats and replace the all-purpose flour with a gluten-free flour blend.
Q: How do I keep the topping crunchy?
A: Cool the crisp slightly before serving and store leftovers in the fridge. Reheat in the oven instead of the microwave to keep crunch.
Q: Can I prepare this ahead?
A: You can assemble it and keep it covered in the fridge for up to 24 hours before baking.
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 and simple dessert that combines sweet raspberries with tart rhubarb and 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).
- Combine raspberries, rhubarb, granulated sugar, cornstarch, and lemon juice in a bowl.
- Spread the mixture evenly in a baking dish.
- Mix rolled oats, flour, brown sugar, and cinnamon in another bowl.
- 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 with ice cream, whipped cream, or yogurt. Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
