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Raspberry Rhubarb Crisp

A delightful blend of sweet raspberries and tangy rhubarb, topped with a crumbly oat mixture, perfect for casual gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Base
  • 2 cups raspberries Feel free to swap in frozen raspberries if fresh isn’t available.
  • 2 cups rhubarb, chopped Rhubarb provides a tart flavor.
  • 1 cup sugar Adjust to taste if you prefer a sweeter filling.
  • 1/4 cup all-purpose flour Helps to thicken the filling.
  • 1 teaspoon vanilla extract Adds depth of flavor.
Topping
  • 1 cup rolled oats Can consider a nutty topping by adding chopped pecans.
  • 1/2 cup brown sugar Provides a rich flavor.
  • 1/2 cup butter, melted Ensure it's melted before mixing.
  • 1/4 teaspoon salt Enhances overall flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the raspberries, chopped rhubarb, sugar, flour, and vanilla extract. Stir until well-coated and glossy.
  3. Spread the fruit mixture into a greased baking dish.
  4. In another bowl, mix rolled oats, brown sugar, melted butter, and salt until it resembles a crumbly dough.
  5. Spread the oat mixture evenly over the fruity base.
Baking
  1. Pop the dish into the oven and bake for 30-35 minutes, until golden brown on top.
  2. Allow to cool slightly before serving.
Serving
  1. Serve warm, topped with vanilla ice cream or whipped cream.

Notes

For added flavor, consider mixing in apples or strawberries with the fruit. Store leftovers in an airtight container for 3-5 days, reheating at 350°F for 10 minutes to maintain crispiness.