Description
Indulge in the vibrant flavors of our Rhubarb and Raspberry Crisp. This delightful dessert combines tart rhubarb and sweet raspberries topped with a buttery, crumbly crisp, creating a perfect balance of textures. Serve warm with a scoop of vanilla ice cream for an unforgettable treat that’s sure to impress at any gathering.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 2 cups raspberries
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, cold and cubed
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a bowl, mix chopped rhubarb, raspberries, sugar, flour, and cinnamon until well combined.
- Pour the fruit mixture into the prepared baking dish evenly.
- For the topping, combine oats, flour, brown sugar, cinnamon, and salt in a separate bowl. Add cold butter and mix until crumbly.
- Spread the topping over the fruit mixture.
- Bake for 35-40 minutes until bubbly and golden brown. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 130g)
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg