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.

Ingredients

Scale

Filling

2 cups rhubarb, sliced in 1-inch pieces
2 cups raspberries, fresh or frozen
1 cup turbinado sugar (“sugar in the raw”; can substitute granulated white sugar)
Juice of 1/2 lemon
1 teaspoon vanilla extract
3 tablespoons cornstarch

Topping

1/2 cup unsalted butter (melted, divided as specified)
1 cup rolled oats (not instant)
1 cup sliced almonds (can substitute pecans, walnuts, or hazelnuts)
1/2 cup whole wheat flour (can substitute all-purpose flour)
1/2 cup turbinado sugar (“sugar in the raw”)
1/2 teaspoon allspice
1 teaspoon kosher salt
2 tablespoons unsalted butter (cut into small pieces, for dotting)

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

Nutrition

Serving Size: 1/6 of recipe (approx. 1 cup)
Calories: 320
Sugar: 22g
Sodium: 190mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 5g
Cholesterol: 45mg

Keywords: rhubarb crisp, raspberry crisp, fruit crisp dessert, spring dessert, oat topping dessert, rhubarb dessert