Raspberry Rhubarb Crisp

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!

Course Dessert

Cuisine American

Keyword crisp recipe, raspberry recipe, rhubarb recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings mini skillets or 1 medium skillet/baking dish

Calories 361

Author Gayle

Ingredients

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)

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