This Raspberry Rhubarb Crisp Recipe makes the perfect dessert with a delectable combination of raspberries and rhubarb!
Our family LOVES Fruit Crisp Recipes for dessert!
I made this Crisp Dessert yesterday, and it was very much enjoyed with my parents today.
I re-heated it in the microwave, and served it with a dollop of vanilla ice cream.
If you prefer, serve it at room temperature with ice cream, whipped cream, or whipped dessert topping.
My husband was pretty happy that there was some left over for his lunch tomorrow ;)
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup finely chopped pecans (or walnuts)
(I used my blender to chop the nuts)
1/2 cup brown sugar
1/4 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
3 1/2 tbsp. corn starch
3 cups fresh raspberries
2 cups fresh or *frozen rhubarb
*Note - If you are using frozen rhubarb for this recipe, thaw it in a sieve over a bowl, and discard the excess liquid.
In a bowl, whisk together the oats, flour, pecans, brown sugar, cinnamon and the salt.
Using a fork or a pastry blender, mix in the softened butter, until mixture resembles coarse crumbs.
In another bowl, combine the granulated sugar and the cornstarch, and add the raspberries and the rhubarb. Gently, so as not to crush the raspberries too much, mix or toss to coat.
Pour the rhubarb and raspberry mixture into a greased 9" x 9" square baking dish, and sprinkle the crumb mixture evenly on top.
Bake at 375° F for about 30 - 35 minutes, or until raspberry crisp is golden brown, and the filling is bubbling.
Serve warm, room temperature, or cold, with ice cream or whipping cream.
ENJOY this recipe, it is the BEST Raspberry Rhubarb Crisp Recipe!
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