Raspberry Rhubarb Crisp

Ava Thompson

This raspberry rhubarb crisp is a golden-topped summer classic with tart rhubarb, juicy raspberries, and a sweet oat crumble. Includes gluten-free and vegan options, plus metric conversions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 6 servings

Calories 310 kcal

Equipment

9x9 inch baking dish
Mixing Bowls
Pastry cutter (or fork)

Ingredients

Fruit Filling

3 cups rhubarb, chopped
2 cups raspberries fresh or frozen
¾ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract
lemon zest optional

Crisp Topping

1 cup rolled oats
¾ cup all-purpose flour
⅔ cup brown sugar light or dark
½ tsp ground cinnamon
½ tsp salt
½ cup unsalted butter cold and diced

Instructions

Preheat oven to 375°F (190°C) and grease a 9x9 inch baking dish.
In a bowl, combine rhubarb, raspberries, sugar, cornstarch, vanilla, and lemon zest. Let sit for 10 minutes.
In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add butter and work into coarse crumbs.
Spoon fruit filling into dish. Sprinkle topping evenly over the surface.
Place dish on a baking tray and bake uncovered for 40–45 minutes, until golden and bubbling.
Let cool for 15–20 minutes before serving.

Notes

You can assemble this crisp ahead of time and refrigerate it for up to 24 hours before baking. Leftovers reheat well in the oven. Gluten-free and vegan options are included in the instructions above.

Keyword fruit crisp, raspberry rhubarb crisp, summer dessert