Raspberry Rhubarb Crisp Recipe
Indulge in a cozy dessert that combines the sweet-tart flavors of bubbling raspberries and tangy rhubarb, all nestled beneath a golden, crunchy oat topping. This delightful dish is not only comforting and satisfying but also incredibly simple to prepare, making it the perfect choice for a quick treat.
Servings 5
Equipment
- 1 8x8-inch baking dish or cast iron skillet
Ingredients
For the fruit filling
- 2 cups rhubarb chopped (about ½-inch pieces)
- 1 cup fresh or frozen raspberries
- ½ cup coconut sugar or more, depending on tartness
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional, for brightness
For the crisp topping
- 1 cup rolled oats
- ½ cup rice flour or almond flour
- ½ cup coconut sugar
- ½ tsp cinnamon
- Pinch of salt
- ½ cup cold butter cut into cubes (or coconut oil for vegan option)
- Optional: ¼ cup chopped nuts pecans, almonds, or walnuts
Instructions
Preheat oven to 350°F (175°C).
Prepare the filling
- In a large bowl, toss rhubarb and raspberries with sugar, cornstarch, vanilla, and lemon juice until well coated. Pour into a greased 8x8-inch (or similar) baking dish.
Make the topping
- In a separate bowl, mix oats, rice flour, coconut sugar, cinnamon, and salt. Cut in the butter using a fork, or use your fingers to mix the ingredients until they form a crumbly topping. Stir in nuts if using.
Assemble
- Sprinkle the crisp topping evenly over the fruit mixture.
Bake
- Bake for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.
- Cool slightly before serving.