This Raspberry Rhubarb 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!
Have I ever told you about my squirrel stories?
I realize this is a pretty random way to introduce my latest (and greatest) recipe, but for some reason, I was thinking about this recently. You see, I feel like squirrels have a vendetta against me, and let me explain why.
When I was about seven or eight years old, I was playing in the front yard at my mom’s house. I saw a squirrel, so naturally, being the child that I was, thought I could chase and catch it. I know, I know…super silly. Even my eight year old self knew this wouldn’t happen, but I thought I would try.
So, I chased the squirrel and it ran up a small bush in the front of the house. It was the kind of bush where it almost looks like a mini tree, so I was able to peek underneath. As I did that, the squirrel ran off my forehead and far, far away from me.
Now, I wasn’t scared that the squirrel literally ran off my forehead, but just more stunned. I ran into the house to tell my mom, and she didn’t believe me, until she saw the dirt marks on my forehead!
Fast forward a few years later, and I was in Wisconsin Dells with my family on vacation. We were walking in a neighborhood, when I saw a black squirrel a few houses down from where we were. This was the first time I had seen a black squirrel, so I was pretty intrigued. I called the squirrel over by making my best tsk-tsk sound (like the squirrel would really listen, right?), and to my surprise, it ran to me, up my shoulder, and sat that for a few seconds.
I was stunned! The kids that were out in the yard stated that they fed him all the time, so he was a friendly squirrel. Well, friendly or not, I didn’t want a squirrel sitting on my shoulder.
And now, even to this day, whenever I see a squirrel while I’m walking, I swear they’re staring me down. Which is why I feel that all squirrels have a vendetta against me. Ok, so maybe I’m being just a teensy bit over-dramatic. I’m not scared of squirrels, I just don’t like them.
If you’re still following along after my oh-so wonderful squirrel story, then I promise you’ll love this tasty recipe! After all, I couldn’t let the summer go by without creating one of my favorite desserts, fruit crisp! That crumbly topping gets me every single time.
This Raspberry Rhubarb 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 was actually my first time baking with rhubarb. Can you believe it? I love rhubarb pie and other desserts, but I’ve never ventured out on my own with making it. Well, that all changed, friends. I am happy to report that I’m officially hooked on baking with rhubarb. I love how the tartness pairs so well with the sweet raspberries. And since rhubarb is at its peak in the summer, I couldn’t resist stocking up on it.
Now, 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.
I chose to make this Raspberry Rhubarb 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.
And the prep time couldn’t get any easier. The hardest part is chopping the rhubarb and melting the butter, which isn’t really hard at all, right?
Once you dig into this Raspberry Rhubarb Crisp, 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!
Looking for more easy desserts? I’ve got you covered!
Raspberry Rhubarb Crisp
Ingredients
- ¼ cup white 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)
TOPPING
- 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
Instructions
- 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.
Nutrition
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