Raspberry and Rhubarb Crisp
Recipe Type: Baking, Desser
Serves: 4 servings
Throw early spring berries and rhubarb into a simple cobbler or crisp served warm with a scoop of ice cream. Adapted from Eating Well.
for the filling
  • 4 (or more) stalks fresh rhubarb, sliced
  • 2 cups (or less) fresh raspberries (use about 4 cups fruit)
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
for the topping
  • ½ cup spelt flour (or all purpose flour)
  • 3 tablespoons packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • ½ cup pecans, chopped
  1. Preheat the oven to 375F.
  2. Coat a small baking pan with baking spray, I used one about 6x7"
  3. Combine the rhubarb, raspberries, granulated sugar, cornstarch, and cinnamon in a medium bowl.
  4. Combine the flour, brown sugar, baking powder and salt in a medium bowl, sprinkle the butter pieces on top and rub in with your finger tips until just combined. Stir in the chopped pecans.
  5. Spoon the filling into the prepared pan, then add the topping.
  6. Bake for about 45-50 minutes or until the hot red fruit is bubbling around the edges.
  7. Cool for a few minutes and serve warm with frozen vanilla ice cream or yogurt.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/raspberry-rhubarb-crisp/