Raspberry Rhubarb Crisp
This raspberry rhubarb crisp is sweet, tart, and topped with the best cinnamon crumble I’ve ever had in my life. It’ll be in the oven in just 10 minutes!
Servings: 10 servings
Ingredients
- 4 cups diced fresh rhubarb
- 2 cups raspberries
- 1 cup sugar
- 2 tablespoons water
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter cold and cubed
Instructions
- Place the rack in the center of the oven. Preheat the oven to 350°F.
- In a large bowl, combine rhubarb, raspberries, 1 cup sugar, and water. Mix to coat fruit evenly. Spoon into a shallow 1 ½ quart casserole dish or a 10-inch pie dish, which is what I did.
- In a separate bowl, whisk together flour, remaining ½ cup sugar, cinnamon and salt.
- Cut in the butter with a pastry cutter or fork until the mixture comes together and is crumbly and homogenous. There will be no visible pieces of butter left. It should be clumpy. You can also do this in a food processor. Sprinkle evenly over the fruit mixture.
- Bake at 350°F for about 50 minutes. The topping should be golden brown and you should see the fruit bubbling up around the edges.
Notes
Flavor Tips - Taste your fruit. I like to mix and then taste to get a real indication of how the flavors will meld.
Variations - Fold a few tablespoons of quick oats or chopped nuts into the topping for added texture.
Storage - Store baked crisp in a covered dish at room temperature or tightly wrapped in the refrigerator or freezer. Baked crumble will keep for 3 days at room temperature, 10 days in the refrigerator or up to 3 months tightly wrapped in the freezer.
Nutrition
Calories: 265kcal | Carbohydrates: 45g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 192mg | Potassium: 194mg | Fiber: 3g | Sugar: 32g | Vitamin A: 342IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 1mg