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
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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.
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In a bowl, combine the rhubarb, raspberries, vanilla extract, sugars and corn starch. Stir until well coated and the mixture is no longer white.
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Transfer the fruit mixture to a pie pan or baking dish. Set aside while you prepare the crumble topping.
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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.
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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.
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Let the crumble rest for about 15 minutes before serving with ice cream or whipped cream.