The moment this crisp comes out of the oven, the kitchen smells like a berry patch in spring. Four cups of sliced rhubarb and fresh raspberries tossed with sugar, cornstarch, and vanilla, baked under a crumble of rolled oats, flour, brown sugar, cinnamon, and melted butter. At 350°F (175°C) for forty-five minutes, the fruit bubbles up around the edges and the topping turns golden and crunchy.
The rhubarb is tart enough to stand up to the sweet crumble. The raspberries dissolve into a jammy sauce between the rhubarb pieces. A scoop of vanilla ice cream on top melts into the hot fruit and turns into a warm-cold, sweet-tart pool. We keep making this on repeat when rhubarb is in season.
Tips for Making Raspberry Rhubarb Crisp
Cut the rhubarb into even pieces
Half-inch slices cook evenly. Larger pieces stay crunchy in the centre while the rest turns to mush. 
Fresh rhubarb is best. If using frozen, do not thaw it. Add an extra tablespoon of cornstarch to account for the extra liquid.
Make the crumble topping by hand
Mix oats, flour, brown sugar, cinnamon, and salt in a bowl. Pour in the melted butter and stir until everything is clumpy and coated.
Do not press the topping down. Drop it in rough clumps over the fruit. Loose crumble bakes crunchier than a packed layer.
Raspberry and Rhubarb Crisp
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
A delightful crisp combining the tartness of rhubarb and the sweetness of raspberries, perfect when served warm with a scoop of ice cream.
Ingredients
- 4 (or more) stalks fresh rhubarb, sliced
- 2 cups (or less) fresh raspberries (use about 4 cups fruit)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine rhubarb, raspberries, granulated sugar, cornstarch, and vanilla extract. Toss to coat.
- Transfer fruit mixture to a baking dish.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
- Sprinkle oat mixture over the fruit.
- Bake for 45 minutes or until topping is golden brown and fruit is bubbling.
- Let cool slightly before serving with ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 4
Frequently Asked Questions
Can I use other fruit?
Strawberries, blackberries, or blueberries all work in place of raspberries. The rhubarb is harder to substitute. Without it, the crisp is sweeter and less complex.
Do I need to peel the rhubarb?
No. The skin is edible and softens during baking. Just trim the ends and slice.
Can I make this ahead?
Assemble the fruit in the dish and the crumble separately. Refrigerate both. Top and bake when ready. The crisp is best served within a few hours of baking.
Vanilla ice cream into hot crumble is the finish my family asks about when I say ‘dessert.’ Rhubarb tartness holds up against the crumble sugar without going cloying. My raspberries were on the sweeter side so I pulled the granulated sugar down a tablespoon and liked it better for it.
reminds me of my aunt’s kitchen :)
I hit even half-inch slices on the rhubarb this go after stringy-and-soft results from uneven pieces a month back. The crisp came out consistent, a good clean spoonful every time. Ate half the pan the night it baked and the rest cold out of the fridge the next morning.
So, when do you add the vanilla? I got it in the oven and then looked back to see it sitting on the counter!!! Nowhere in the recipe does it say when to add. Guess I should have just thrown everything together, but I am a step by step follow the directions baker.
You’re not the only one. I had the same moment, bottle on the counter after the pan went in. The fix for me was stirring the vanilla into the fruit when I tossed with sugar and cornstarch. That’s where it belongs, mixed into the filling before the crumble goes on top. Next batch it still made it into the bowl and the flavour was right.