Indulge in the deliciousness of this Raspberry Rhubarb Crisp, a delightful homemade summer dessert that brings together the tartness of fresh rhubarb and the sweet juiciness of ripe raspberries. This simple yet impressive recipe is perfect for busy weeknights or casual gatherings.
Table of Contents
- Raspberry Rhubarb Crisp
- Ingredients
- How to Make
- Tips
- Make-Ahead
- Storing
- Freezing
- Reheating
- Serving Suggestions
Raspberry Rhubarb Crisp
- Easy to prepare in under 30 minutes.
- Combines sweet and tart flavors for a refreshing dessert.
- Perfect for using seasonal fruits!
Ingredients
- 2 cups rhubarb, diced
- 2 cups raspberries, fresh or frozen
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
How to Make
To start off, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the diced rhubarb, raspberries, granulated sugar, cornstarch, and vanilla extract. Stir until the fruits are well-coated, then transfer them into a greased baking dish. In another bowl, mix the rolled oats, flour, brown sugar, melted butter, and cinnamon until crumbly. Spread the oat mixture evenly over the fruit layer. Bake for about 30–35 minutes or until the topping is golden brown and the fruit is bubbling. Let it cool slightly before serving.
Tips
- Use fresh rhubarb when in season for the best flavor.
- Add a pinch of nutmeg for extra warmth in the crisp topping.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Make-Ahead
You can prepare the fruit filling the night before and assemble it with the topping before baking. This makes for a quick dessert option after dinner!
Storing
Store leftover Raspberry Rhubarb Crisp in an airtight container in the refrigerator for up to 3 days.
Freezing
To freeze, cover the prepared and cooled crisp tightly with aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, bake directly from frozen, adding extra time.
Reheating
Reheat individual portions in the microwave for 30 seconds to 1 minute, or warm in an oven preheated to 350°F (175°C) for about 10 minutes.
Serving Suggestions
This Raspberry Rhubarb Crisp is delightful on its own, but for an extra treat, top it with a scoop of vanilla ice cream or a dollop of freshly whipped cream!
For a great kitchen tool, check out this silicone spatula set that’s perfect for mixing and serving your delicious creations.
Raspberry Rhubarb Crisp – Homemade Summer Dessert
Indulge in the deliciousness of this Raspberry Rhubarb Crisp, a delightful homemade summer dessert that brings together the tartness of fresh rhubarb and the sweet juiciness of ripe raspberries. This simple yet impressive recipe is perfect for busy weeknights or casual gatherings.
Ingredients
| 2 cups rhubarb, diced | |
| 2 cups raspberries, fresh or frozen | |
| 1 cup granulated sugar | |
| 1 tablespoon cornstarch | |
| 1 teaspoon vanilla extract | |
| 1 cup rolled oats | |
| 1 cup all-purpose flour | |
| 1/2 cup brown sugar | |
| 1/2 cup unsalted butter, melted | |
| 1/2 teaspoon cinnamon |
Preparation
Notes
- Fresh rhubarb works best when in season for the best flavor.
- A pinch of nutmeg adds extra warmth in the crisp topping.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
