This Raspberry Rhubarb Crisp is easy to make and has the perfect balance of sweet and tart. The raspberries and rhubarb are baked until soft and creamy with a generous amount of crunchy topping for the perfect flavor and texture contrast. Serve warm topped with a scoop of vanilla ice cream for the perfect spring and summer dessert.
Rhubarb is a real springtime and summer favourite, tart and full of flavor. In this delicious rhubarb berry crisp, the rhubarb is pared with raspberries for the perfect balance of tart and sweet, topped with a crunchy brown sugar and oat crust.
This is an amazing summer dessert, but can also be made all year round using frozen fruit and berries. I recommend to freeze some raspberries and rhubarb while in season, to enjoy a lovely spring crumble any time of year. Just like this Gluten Free Strawberry Rhubarb Crumble.
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Ingredients
All the ingredients needed to make this rhubarb raspberry dessert is listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
Filling
- Rhubarb, washed and sliced. Frozen rhubarb can also be used.
- Raspberries, fresh or frozen
- Vanilla extract
- Brown sugar and granulated sugar, a combination of the two sugars makes for a delicious filling. The brown sugar gives a slight caramel flavor that goes so well with the tart berries. Add a little more to taste for a sweeter filling.
- Corn starch, to thicken the filling a little
Crumble topping
- Butter, unsalted, cold and cut into cubes
- All purpose flour
- Rolled oats
- Brown sugar and granulated sugar, a combination of the two sugars makes for a crunchy and flavourful crumble topping.
- Cinnamon
- Salt
See recipe card for quantities.
Instructions
This easy rhubarb crisp with raspberries comes together fast and is a real crown pleaser. Follow the step-by-step photos below.
For the full written instructions see the recipe card at the bottom.
- Step 1: In a bowl, combine the rhubarb, raspberries, vanilla extract, sugars and corn starch. Stir until well coated and the mixture is no longer white.
- Step 2: Transfer the fruit mixture to a pie pan or baking dish. Set aside while you prepare the crumble topping.
- Step 3: In a mixing bowl, stir together all the dry ingredients.
- Step 4: Add the cold, cubed butter.
Step 5: Pinch together using your fingers or with a pastry cutter until combined but crumbly.
Step 6: Sprinkle the crumble topping evenly over the filling and bake until the filling is bubbling at the edges, and the toping golden brown.
Hint: Let the crumble rest for about 15 minutes before serving with ice cream or whipped cream.
Substitutions and variations
- Berries – Instead of using raspberries, strawberries also works great. Or ad a mix of frozen berries to make a mixed berry rhubarb crisp.
- Nuts – Add some chopped nuts to the crumble topped for some extra crunch. Finely chopped pecans, almonds or walnuts are great choices.
- Vegan – To make this a vegan rhubarb crumble, simply use a vegan butter and top with some vegan ice cream or vegan whipped cream.
- Gluten free – Instead of the all purpose flour, use a gluten free all purpose flour and certified gluten-free rolled oats.
How to Store Rhubarb Crisp
This raspberry rhubarb crisp with oats taste absolute best when just baked. The fruit is warm and creamy and the topping crunchy. Any leftover can be stored in the fridge in an airtight container for up to 4-5 days. The topping will become softer but still tasty.
You can also freeze this raspberry rhubarb crumble for up to 3 months. Pack it up in a freezer friendly container.
Top Tip
- Topping: When making the topping for this Raspberry rhubarb crisp, use cold butter that has been cut into small cubes. Add to the dry ingredients and cut it in with a pastry cutter or your fingers for the best crumbly texture. And when it comes to the topping, more is the way to go!
- Sweetness: Depending on how tart the rhubarb is and how sweet the raspberries are, add some more sugar to the filling. The amount given in the recipe will give a crumble on the slightly tarter side, so add more sugar to taste!
- Filling: Bake it until the filling is bubbling around the edges, then the filling is thickened and fully cooked. The crumble topping should be lightly golden brown and crispy for the perfect contrast of flavors.
FAQ
They are both very similar, baked fruit or berries with a crunchy topping. A crisp usually has oats and a little spice like cinnamon added to the topping. A crumble is usually make without oats. The topping is made from flour, sugar, and butter.
Any leftover can be stored in the fridge in an airtight container for up to 4-5 days. The topping will become softer, but still tasty. I recommend reheating it a little in the microwave before serving warm with some ice cream.
Yes, pack it up in a freezer friendly container and freeze this raspberry rhubarb crumble for up to 3 months.
Yes, just switch out the raspberries for either fresh or frozen strawberries that have been cut in half. Follow the recipe as written.
It is optional, this recipe works either peeled or as is. I don’t peel the rhubarb if it is at the beginning of the season with skinny, crispy stalks. If it is later in the rhubarb season, with larger stalks and tougher exterior, then I peel it.
Yes, you can also make this dessert with frozen fruit all year round. Add the rhubarb and raspberries when still frozen and mix with sugar and corn starch, top it with the crumble and bake until it’s fully cooked and golden.
More crumble recipes
Dessert recipes
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This Raspberry Rhubarb Crisp is easy to make and has the perfect balance of sweet and tart. The raspberries and rhubarb are baked until soft and creamy with a generous amount of crunchy topping for the perfect flavor and texture contrast. Serve warm topped with a scoop of vanilla ice cream for the perfect spring and summer dessert.
- 1 lb (3 cups) sliced rhubarb
- 4 cups raspberries, fresh or frozen
- 1 teaspoon vanilla extract
- ¼ cup brown sugar, packed
-
¼-1/2
cup
granulated sugar (more for a sweeter filling)
- 2 tablespoon corn starch
- ½ cup (110g) butter, cold and cut into cubes
- 1 cup all purpose flour
- ¾ cup rolled oats
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
-
Preheat the oven to 175C (350F) and lightly grease a large pie pan, 9-inch square baking dish or a 9×13-inch (22×33 cm) baking dish.
-
In a bowl, combine the rhubarb, raspberries, vanilla extract, sugars and corn starch. Stir until well coated and the mixture is no longer white.
-
Transfer the fruit mixture to a pie pan or baking dish. Set aside while you prepare the crumble topping.
-
In a mixing bowl, stir together all the dry ingredients. Add the cold, cubed butter and pinch together using your fingers or with a pastry cutter until combined but crumbly.
-
Sprinkle the crumble topping evenly over the filling and bake for about 40 minutes. The filling should be bubbling at the edges and the toping golden brown.
-
Let the crumble rest for about 15 minutes before serving with ice cream or whipped cream.
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