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Raspberry Rhubarb Crisp

A delightful dessert combining tart rhubarb and sweet raspberries, topped with a golden, crumbly oat mixture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Mixture
  • 2 cups raspberries Fresh or frozen
  • 2 cups rhubarb, chopped Fresh or frozen
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
Oat Crisp Topping
  • 1 cup rolled oats
  • 1 cup flour
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup butter, melted For a richer flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, toss together the raspberries, rhubarb, sugar, cornstarch, and vanilla extract. Spread the mixture into a greased baking dish.
  3. In a separate bowl, combine the oats, flour, brown sugar, and cinnamon. Pour in the melted butter and stir until you achieve a crumbly texture.
  4. Sprinkle the oat mixture generously over the fruit layer.
Baking
  1. Bake for 30-35 minutes, until the topping is golden and the fruit is bubbling.
  2. Serve warm, optionally with vanilla ice cream.

Notes

To elevate presentation, serve in individual ramekins, dust with powdered sugar, or garnish with mint. Store leftovers for 3-4 days in the fridge or freeze portions for later enjoyment.