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Raspberry Rhubarb Crisp

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This Raspberry Rhubarb Crisp combines sweet raspberries and tart rhubarb beneath a buttery cinnamon crumble topping. Warm, comforting, and packed with fresh fruit flavor, it’s an easy homemade dessert perfect for gatherings or cozy evenings.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 cups diced fresh rhubarb
  • 2 cups raspberries
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, cold and cubed
  • Optional: vanilla ice cream
  • Optional: homemade whipped cream
  • Optional: Greek yogurt with honey drizzle

Instructions

  1. Preheat the oven to 350°F (175°C) and position the rack in the center of the oven.
  2. Lightly grease a shallow 1 1/2-quart casserole dish or a 10-inch pie dish.
  3. In a large bowl, combine the diced rhubarb, raspberries, sugar, and water. Stir gently until evenly coated.
  4. Transfer the fruit mixture into the prepared baking dish and spread evenly.
  5. In another bowl, whisk together the flour, sugar, cinnamon, and kosher salt.
  6. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter, fork, or fingertips until the mixture becomes crumbly.
  7. Sprinkle the crumble topping evenly over the fruit filling.
  8. Bake for about 50 minutes, or until the topping is golden brown and the filling bubbles around the edges.
  9. Allow the crisp to cool for at least 20 minutes before serving.
  10. Serve warm with vanilla ice cream, whipped cream, or Greek yogurt if desired.

Notes

  • Frozen raspberries and rhubarb can be used without thawing.
  • Add oats or chopped nuts to the topping for extra crunch.
  • Brown sugar can replace part of the granulated sugar for a caramel-like flavor.
  • Try adding nutmeg, cardamom, or apple pie spice for extra warmth.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 10 days.
  • Freeze the baked crisp for up to 3 months.
  • Reheat individual portions in the microwave or warm the full dish in the oven.
  • Letting the crisp cool helps the fruit filling thicken properly.

Nutrition

Find it online: https://savorymomskitchen.com/raspberry-rhubarb-crisp/