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
Units
Scale
- 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