Raspberry Rhubarb Crisp
Raspberry rhubarb crisp is our favorite summer dessert! There is just something special about adding raspberries to rhubarb crisp.
Servings 6 servings
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Ingredients
Fruit Mixture
- 3 cups sliced rhubarb
- 2 cups raspberries
- ⅔ cup granulated sugar less if you would like more tart
- 3 Tablespoons flour
Topping
- ¼ cup butter
- ½ cup quick oats other oats will work as well
- ¼ cup flour
- ½ teaspoon cinnamon or ginger or nutmeg if preferred
- ½ cup brown sugar packed
- ½ cup shredded coconut or chopped pecans, optional
Instructions
- Preheat oven to 375°F. Grease a 6 or 8 cup casserole dish and set aside.
- Carefully wash raspberries and put on a paper towel or in a colander to drain. Peel rhubarb, similar to celery, by taking a knife and pulling strings if desired. Slice into ⅛ inch slices (no need to be exact).
- Place rhubarb into baking dish and top with raspberries. Sprinkle with sugar and flour, tossing to coat. Set aside.
- To make topping, using a pastry blender, mix together the butter, oats, flour cinnamon, and sugar. Once fully mixed, use a spoon to stir in coconut or nuts if using. Spoon topping on top of fruit.
- Place baking dish on a baking tray (line with parchment in case of any spills).
- Bake 35 minutes, until bubbling on the edges. Check if rhubarb is done by using a fork or knife in the center. If it starts to brown but the fruit is not ready, cover loosely with foil or parchment and bake for 5 more minutes. If still not ready, check after 3 minutes until it is cooked to your liking.
- Let cool for 5 minutes before serving to thicken the fruit mixture.
Notes
You may use 5 cups of any fruit mixture. If not using rhubarb, cut sugar to 2-3 Tablespoons and flour to 1 Tablespoon. If using frozen fruit, defrost and do not drain fruit.
Smart tip: Double the topping and put half in a Ziploc bag in your fridge (or freezer). It will keep for a couple of weeks. Simply add to your next fruit mixture and bake as directed!
Nutrition Information
Calories: 314, Carbohydrates: 59g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 76mg, Potassium: 284mg, Fiber: 4g, Sugar: 42g, Vitamin A: 310IU, Vitamin C: 15.3mg, Calcium: 83mg, Iron: 1.3mg
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Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.