Raspberry-Rhubarb Crisp

Name: Raspberry-Rhubarb Crisp
Total time: 1 h 30 min
Yield: Makes 6 to 8 servings
Ingredients: 1 cup regular rolled oats; ½ cup all-purpose flour; ½ cup finely chopped walnuts (2 1/2 oz.); ½ cup packed light brown sugar; ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; ⅛ teaspoon salt; ½ cup (1/4 lb.) cold butter, cut into chunks; ¾ cup granulated sugar; 2 tablespoons cornstarch; 1 qt. raspberries, rinsed and drained (18 oz.); 3 cups sliced rhubarb (cut 1⁄2 in. thick; about 12 oz.)

6 Ratings
5 Reviews

The irresistible buttery, spiced oat topping and perfect balance of sweet to tart in the fruity filling make this a recipe we reach for every summer. Carolyn Beth Weil, author of Williams-Sonoma Pie & Tart (Simon & Schuster, 2003), created it for Sunset years ago. Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream.

By Carolyn Weil, San Francisco, California

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

total:

1 hr 30 mins

Yield:

Makes 6 to 8 servings

Nutrition Info

Directions

Step 1
Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.

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Step 2
Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
Step 3
Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Chef's Notes

Make ahead: The topping, up to 1 day, chilled airtight.

Nutrition Facts

Per Serving:

398 calories; calories from fat 41%; protein 4.7g; fat 18g; saturated fat 7.8g; carbohydrates 58g; fiber 4.6g; sodium 163mg; cholesterol 31mg.

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BethBilous

04/15/2018

Can I make these in individual ramekins?

Canadian101

06/28/2011

Great recipe, I only have a 1.5 quart dish so i halved the recipe and also cut down the sugar a little bit because the raspberries and rhubarb were super fresh and ripe!

eem338787

08/13/2010

I agree with the reviewer below me, this might be the BEST dessert I've ever made. Do your self a favor and make this, asap.

lamerex4

07/05/2010

This is literally the best dessert I've ever made/eaten. Served it warm with soft-serve ice cream. Used 1# of rhubarb and 1# fresh raspberries.

cspice

06/16/2010

Delicious!

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