This Rhubarb Raspberry Crisp is filled with sweet raspberries, fresh rhubarb, and sprinkled with a brown sugar oat crumble. It’s prepared in just minutes and makes an easy dessert that’s perfect to enjoy all year long!
This rhubarb raspberry crisp is filled with sweet raspberries, fresh rhubarb, and sprinkled with a brown sugar oat crumble. It’s prepared in just minutes and makes an easy dessert that’s perfect to enjoy all year long!
I love how the tart rhubarb pairs so well with the sweeter raspberries in the fruit filling.
And let’s talk about that crispy, crumbly topping. Man, oh man, is it good! I’ll admit that it’s my favorite part of any type of crisp.
This mixture is the perfect complement when sprinkled on top of the fresh fruit. It’s sweet, crispy, and contains just the right amount of flavor.
Once you dig into this raspberry rhubarb crisp with oats, you’ll be hooked on the sweet fruit, combined with that oh-so delicious crumble. It’s perfect to dig into when it’s right out of the oven, and can even serve as a sweet breakfast.
And don’t forget the ice cream — plop a big ‘ole scoop of vanilla ice cream on top, and this will be your favorite crisp!
Ingredients for Rhubarb Raspberry Crisp
To make this raspberry rhubarb crisp with oats, I used:
- Granulated sugar
- Ground cinnamon, nutmeg, and cloves
- All-purpose flour
- Old-fashioned oats
- Brown sugar
Can I Use Frozen Fruit?
Yes! You may use frozen raspberries and / or rhubarb. Do NOT thaw the fruit first, simply toss with the flour and spices and bake as instructed.
Note that you may need to increase the bake time if using frozen fruit.
Can I Use Another Type of Berry?
Yes! You can make a rhubarb berry crisp using any berries you have on hand.
Strawberries would be the most traditional, but rhubarb also pairs well with blueberries and blackberries.
How to Make Rhubarb Raspberry Crisp
The prep work for this simple rhubarb crisp couldn’t get any easier. The hardest part is chopping the rhubarb and melting the butter, which isn’t really hard at all, right?
Here’s an overview of how the recipe comes together:
Make the filling: In a large bowl, combine the sugar, cinnamon, nutmeg, cloves, and flour. Add the raspberries and rhubarb. Gently toss to combine.
Spoon the mixture evenly between 4 mini skillets (or 1 medium skillet or baking dish). Set aside.
Make the oat topping: In a small bowl, combine the oats, flour, brown sugar, white sugar, cinnamon, nutmeg, and melted butter.
Sprinkle topping evenly over the fruit.
Bake the rhubarb crisp: Bake until the oat topping is crisp and slightly golden.
Remove from oven and let cool for 5 minutes. Serve immediately with vanilla ice cream, if desired.
Can I Make This Recipe Dairy-Free?
Yes, to make this rhubarb berry crisp dairy-free / vegan, simply substitute the butter with margarine or coconut oil.
Can I Double This Recipe?
Yes, this recipe makes an 8×8-inch as written but can be doubled to fit a 9×13-inch baking dish.
How Long Does Rhubarb Crisp Last?
Rhubarb raspberry crisp will last up to four days at room temperature, if covered tightly with foil. Leftovers can be frozen for up to three months.
Tips for Making Rhubarb Raspberry Crisp
- I chose to make this rhubarb raspberry crisp in four mini skillets, just because I love mini desserts. But if you don’t have mini skillets handy, a medium skillet or baking dish will work just fine.
- Make sure to cover the rhubarb filling evenly with the oat topping. This traps the steam and helps soften the rhubarb and raspberries.
- If using frozen fruit, don’t thaw it before making the filling. Instead, add a few minutes to the bake time.
Looking for More Spring Dessert Recipes?
- Mixed Berry Cobbler
- Raspberry Crumb Bars
- Strawberry Pound Cake
- Strawberry Dump Cake
- Blueberry Dump Cake
Raspberry Rhubarb Crisp
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Dash of cloves
- 1½ tablespoons all-purpose flour
- 2 cups fresh or frozen raspberries
- 3 rhubarb stalks diced (approximately 2 cups)
- ½ cup old-fashioned oats
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 1 tablespoon white sugar
- ½ tablespoon ground cinnamon
- Dash of nutmeg
- 4 tablespoons unsalted butter melted
- Preheat oven to 375F. If using a baking dish, lightly grease an 8x8 pan with non-stick cooking spray. Otherwise, you can use 4 mini skillets or 1 medium skillet. Set aside.
- In a large bowl, combine the sugar, cinnamon, nutmeg, cloves, and flour. Add the raspberries and rhubarb. Gently toss to combine. Spoon mixture evenly between 4 mini skillets or 1 medium skillet or baking dish. Set aside.
- In a small bowl, combine the oats, flour, brown sugar, white sugar, cinnamon, nutmeg, and melted butter. Stir until it resembles a coarse mixture. Sprinkle topping evenly over the fruit.
- Bake for 35-38 minutes, or until topping is crisp and slightly golden. Remove from oven and let cool for 5 minutes. Serve immediately with vanilla ice cream, if desired.