There’s something truly magical about a dessert that feels like it was made just for you, and that’s exactly what this Rhubarb Raspberry Crisp delivers. Tart rhubarb and sweet raspberries mingle beautifully under a crunchy, buttery oat topping, creating a perfect harmony of textures and flavors that is both nostalgic and refreshing. Whether you’re new to the world of rhubarb or a longtime fan, this Rhubarb Raspberry Crisp is a delightful celebration of spring’s freshest flavors. I’m genuinely excited to walk you through making this treat that’s been a surprise favorite in my kitchen.

Rhubarb Raspberry Crisp Recipe - Recipe Image

Ingredients You’ll Need

This Rhubarb Raspberry Crisp calls for simple, wholesome ingredients that each play a vital role in bringing bright flavor, satisfying texture, and that irresistible golden color to the dish. Nothing fancy here, just ingredients that come together to create undeniable magic.

Rhubarb: Adds a lovely tartness and beautiful fuchsia color, giving the crisp its signature zing.
Raspberries: Offer natural sweetness and juiciness that balances the tart rhubarb perfectly.
Turbinado sugar: Provides a mellow sweetness with a hint of caramel flavor and a satisfying crunch in the topping.
Lemon juice: Brightens up the filling, enhancing fruit flavors without overpowering them.
Vanilla extract: Adds warmth and depth to the filling’s flavor profile.
Cornstarch: Thickens the filling to keep it luscious and prevent sogginess.
Unsalted butter: Gives the crisp topping a rich, golden crunch and holds the oat mixture together.
Rolled oats: Bring chewy texture and wholesome earthiness to the topping.
Sliced almonds: Add nutty crunch and a subtle fragrance that elevates the crisp.
Whole wheat flour: Holds the topping together with a hint of nuttiness; all-purpose flour can also work if preferred.
Allspice: Introduces a subtle spicy note that complements the fruits beautifully.
Kosher salt: Balances sweetness and enhances all the other flavors in the crisp.

How to Make Rhubarb Raspberry Crisp

Step 1: Prepare the baking dish and preheat oven

Start by preheating your oven to 350 degrees Fahrenheit. Grease an 8-inch baking dish with butter to prevent sticking, and place it on a larger cookie sheet lined with parchment paper or a silicone mat. This protects your oven from drips and makes cleanup a breeze. Setting up this way will save you time and stress later.

Step 2: Combine the fruit filling

In a large bowl, toss together the sliced rhubarb, fresh or frozen raspberries, turbinado sugar, lemon juice, vanilla extract, and cornstarch. Mixing everything thoroughly ensures every bite is bursting with balanced sweetness and just the right amount of thickened juiciness. Letting the filling rest at room temperature for 20 minutes allows the fruit to macerate and release its luscious juices, creating a vibrant base for your crisp.

Step 3: Prepare the crisp topping

While the fruit fills with flavor, melt half a cup of unsalted butter and allow it to cool slightly to avoid wilting the dry ingredients. In a separate large bowl, whisk together rolled oats, sliced almonds, whole wheat flour, turbinado sugar, allspice, and kosher salt. Pour the cooled melted butter over the mixture and use your hands to blend everything together until you have large, crumbly clusters. This topping promises a satisfying crunch with just the right buttery richness.

Step 4: Assemble and dot with butter

Pour the fruit filling into your prepared dish, spreading it evenly. Next, scatter the crisp topping on top, distributing it to cover the filling thoroughly. Take the remaining two tablespoons of butter, cut it into small pieces, and dot these atop the mixture. These little butter pockets melt during baking, helping the topping brown to a gorgeous golden color and adding pockets of extra richness.

Step 5: Bake to golden perfection

Place your assembled Rhubarb Raspberry Crisp in the oven and bake for 45 minutes to an hour. You’re looking for bubbling filling and a deeply golden, crisp topping. Once baked, remove it from the oven and let it cool at room temperature for at least 40 minutes. This resting time allows the filling to thicken and set properly, ensuring each spoonful holds together beautifully without running all over the place.

How to Serve Rhubarb Raspberry Crisp

Garnishes

One classic finish that never fails is a generous dollop of fresh whipped cream lightly sweetened with real maple syrup—it brings just the right creamy sweetness to mellow the tart fruit. Alternatively, a scoop of vanilla bean ice cream is divine, melting slowly into the warm crisp and mingling flavors perfectly. Fresh mint leaves or a sprinkle of toasted almonds can add a final elegant touch and a pop of color.

Side Dishes

This Rhubarb Raspberry Crisp is so rich and flavorful on its own that it often doubles as both dessert and a mid-day treat in my house. If you want to serve it as part of a meal, consider pairing it with a simple green salad dressed lightly in citrus vinaigrette or a cup of strong black tea or coffee to balance the dessert’s sweetness and refresh the palate.

Creative Ways to Present

For a charming presentation, serve individual portions in pretty ramekins or clear glass jars that reveal the luscious layers of fruit and crumb. Another fun idea is to layer the crisp with whipped cream in parfait glasses, creating a dessert that looks as good as it tastes. Don’t be shy about adding a few fresh raspberries on top for that photogenic finish that’ll have everyone asking for your recipe.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of this Rhubarb Raspberry Crisp, cover the dish tightly with plastic wrap or transfer portions to airtight containers. Stored in the refrigerator, the crisp will stay fresh and tasty for up to three days. It’s perfect to grab cold or to reheat and enjoy warm the next day.

Freezing

This crisp freezes wonderfully, making it an excellent make-ahead dessert. Cover it tightly with foil and a layer of plastic wrap, then freeze for up to three months. When you’re ready, thaw it overnight in the fridge and reheat in the oven to restore that crumbly, golden topping and luscious fruit filling.

Reheating

To bring your Rhubarb Raspberry Crisp back to life, warm it in a 350-degree oven for about 15–20 minutes or until heated through and crisp on top again. Avoid the microwave if you want to maintain that perfect crunch and avoid a soggy texture. A quick reheat lets you enjoy that freshly baked feeling whenever the craving strikes.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries will work beautifully in this Rhubarb Raspberry Crisp whenever they’re in season. Frozen raspberries are a great alternative during off months and tend to hold up well after baking.

What can I substitute for whole wheat flour in the topping?

If you don’t have whole wheat flour on hand or prefer a lighter texture, all-purpose flour is a perfect substitute. It will still hold the topping together nicely and keep the crisp delicious.

Is it okay to use a different nut instead of almonds?

Yes! Pecans, walnuts, or hazelnuts can be swapped in to add their unique crunch and flavor. Feel free to experiment according to what you have available or your personal preference.

How tart will the crisp be?

The combination of rhubarb’s natural tartness and sweet raspberries creates a beautifully balanced flavor. It’s lively and bright but well-rounded thanks to the sugar and rich topping, perfect for those who love a bit of zing with their dessert.

Can this recipe be doubled for a larger group?

Definitely. Just use a larger baking dish and adjust the baking time accordingly, checking for bubbling filling and golden topping. Doubling is a great idea when you want to feed a crowd or plan for leftovers.

Final Thoughts

Making this Rhubarb Raspberry Crisp in your kitchen is like welcoming springtime happiness to your table. It’s approachable, bursting with fresh, tangy fruit, and topped with a luscious crumb that everyone will adore. I truly hope you give this recipe a try—it’s a crowd-pleaser that has become a beloved go-to for sunny days and cozy evenings alike. Trust me, once you taste it, this crisp will have a permanent spot in your dessert repertoire.

Rhubarb Raspberry Crisp Recipe

★★★★★

5.2 from 9 reviews

Author: Lana
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Rhubarb Raspberry Crisp is a delightful springtime dessert combining the tartness of fresh rhubarb and raspberries with a crunchy, buttery oat and almond topping. Sweetened with turbinado sugar and enhanced with warm allspice, this crisp is perfect served warm with a dollop of whipped cream or ice cream. It celebrates seasonal flavors with a rustic and comforting twist.

Instructions

Prepare the oven and baking dish: Preheat your oven to 350°F (175°C). Butter an 8-inch glass or metal baking dish and set it on a large cookie sheet lined with a silpat or parchment paper to catch any drips and simplify clean-up.
Mix the filling: In a large bowl, combine the sliced rhubarb, raspberries, 1 cup turbinado sugar, lemon juice, vanilla extract, and cornstarch. Toss everything thoroughly to coat the fruit evenly. Allow the mixture to sit at room temperature for 20 minutes, which helps the fruit release juices and the cornstarch begin thickening.
Prepare the topping: While the filling sets, melt 1/2 cup of unsalted butter and let it cool slightly. In another large bowl, whisk together the rolled oats, sliced almonds, whole wheat flour, 1/2 cup turbinado sugar, allspice, and kosher salt. Pour in the melted butter and use your hands to mix until the mixture forms crumbly clumps.
Assemble the crisp: Pour the prepared fruit filling into the greased baking dish and spread it evenly. Evenly distribute the crumb topping over the fruit layer. Dot the surface of the crisp with the remaining 2 tablespoons of unsalted butter cut into small pieces; this will help the topping brown and develop flavor.
Bake: Place the baking dish on the cookie sheet in the oven and bake for 45 minutes to 1 hour, or until the fruit filling is bubbling and the topping is golden brown and crisp.
Cool before serving: Remove the crisp from the oven and let it cool at room temperature for at least 40 minutes. This allows the filling to thicken properly and makes serving easier. Enjoy it warm topped with whipped cream or ice cream if desired.

Notes

You can substitute the raspberries with cherries or strawberries if preferred, but the raspberry-rhubarb combo offers a unique tartness and sweetness balance.
Feel free to experiment with the topping by using pumpkin seeds, coconut flakes, flax seeds, or other nuts and flours to suit your tastes and pantry.
Using turbinado sugar adds a crunchy texture to the topping, but granulated white sugar works well if you don’t have it on hand.
Ensure the crisp cools sufficiently before serving to let the filling set and prevent it from being too runny.
This crisp can be made ahead and gently reheated; store leftovers refrigerated for up to 3 days.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American