Raspberry Rhubarb Crisp – Delicious Summer Dessert
Indulge in this Raspberry Rhubarb Crisp: a delectable summer dessert that pairs tart rhubarb with sweet raspberries in a buttery oat topping. Easy to assemble and bake, it's perfect for sunny days.
Indulge in the refreshing flavors of summer with this Raspberry Rhubarb Crisp. This dessert is a delightful balance of sweet and tart, making it the perfect finale to any meal. Not only is it uniquely flavorful, but it’s also incredibly easy to whip up, making it an ideal choice for busy weeknights. Ready to impress your family and friends?
Raspberry Rhubarb Crisp
- Combines the sweet taste of raspberries with the tartness of rhubarb for a unique flavor profile.
- Quick and easy preparation allows for minimal kitchen time.
- Versatile and can be adjusted for dietary needs (gluten-free, vegan-friendly).
Ingredients
- 2 cups fresh raspberries
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
How to Make
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the raspberries, chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Pour this fruity mixture into a greased 9×13 inch baking dish. In another bowl, mix together the oats, flour, brown sugar, cinnamon, and melted butter until crumbly. Spread this topping evenly over the fruit mixture and bake for 35-40 minutes or until the topping is golden brown and the fruit is bubbling. Serve warm on its own or with a scoop of vanilla ice cream for an extra touch!
Tips
- Adjust the sweetness by reducing the sugar if using sweeter raspberries.
- Feel free to add mixed berries for more complexity in flavor.
- A good dash of lemon juice brightens the dish beautifully!
Make-Ahead
You can prepare the fruit layer and the topping separately ahead of time. Just assemble them and bake when ready to serve.
Storing
Cover any leftovers tightly and keep in the fridge for up to 3 days. A quick reheat in the microwave or the oven will make it taste just as good!
Freezing
This crisp can be frozen before baking. Just cover it well with plastic wrap and aluminum foil. When ready to bake, remove the covers and bake from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, simply place individual portions in the microwave or bake in the oven until warmed through. Adding a bit of butter on top before reheating can help retain moisture.
Serving Suggestions
This Raspberry Rhubarb Crisp is perfect on its own but can be even better served with whipped cream or a scoop of vanilla ice cream. For added texture and flavor, sprinkle some crushed nuts on top before serving!
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Ingredients
- 2 cups fresh raspberries
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Instructions
Preheat oven
Preheat your oven to 350°F (175°C).
Make fruit filling
In a mixing bowl, combine raspberries, rhubarb, sugar, cornstarch, and vanilla.
Transfer to baking dish
Pour into a greased 9x13 inch baking dish.
Make crumble topping
Mix oats, flour, brown sugar, and cinnamon with melted butter until crumbly.
Assemble
Spread the topping over the fruit mixture.
Bake
Bake for 35-40 minutes or until golden brown.
Serve
Serve warm with ice cream if desired.
Notes
- Adjust the sweetness by reducing the sugar if using sweeter raspberries.
- Feel free to add mixed berries for more complexity in flavor.
- A good dash of lemon juice brightens the dish beautifully!
Nutrition Facts
Frequently asked questions
Can I use frozen raspberries or rhubarb?
Yes, you can use frozen fruit. Thaw and drain any excess liquid before using.
Is this dessert gluten-free?
The topping contains flour, but you can use gluten-free flour or certified gluten-free oats to keep it gluten-free.
What can I serve with it?
A scoop of vanilla ice cream or whipped cream pairs nicely.
How should I store leftovers?
Store refrigerated in an airtight container for up to 3-4 days. Reheat in the oven for best texture.
Can I make this vegan?
Yes. Use dairy-free butter or coconut oil and a plant-based butter for the topping, and ensure the oats are certified gluten-free if needed.
