Mrs Natalie Hall
@fashionstylemrs
Rhubarb Raspberry Crumble
A delightful dessert featuring tart rhubarb and sweet raspberries, topped with a crunchy oat crumble. Perfect for spring and summer gatherings!
Details
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:11
- Views:3
Recipe Information
- Prep time25 min.
- Cook time30 min.
- Total time55 min.
- Servings6
Ingredients
- 4 cups
- 1 1/2 cups
- 3 tablespoons
- from 1/2 lemon
- 1/2 teaspoon
- 1/8 teaspoon
- 1 pinch
- 1 1/2 cups
- 2
- 1/4 cup
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Rhubarb Raspberry Crumble.
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large bowl, combine the diced rhubarb, white sugar, flour, lemon zest, cinnamon, nutmeg, and a pinch of salt. Gently fold in the fresh raspberries until well mixed.
Step 3
In a separate small bowl, whisk together the eggs, half-and-half, and vanilla extract. Pour this mixture into the fruit mixture and stir until combined.
Step 4
Transfer the fruit mixture into an 8x8-inch baking dish, spreading it evenly.
Step 5
In a food processor, combine oats, brown sugar, butter, and cinnamon. Pulse until the mixture is crumbly. Sprinkle this topping evenly over the fruit filling.
Step 6
Bake in the preheated oven for 30 to 45 minutes, or until the filling is bubbling and the topping is golden brown. Serve warm or at room temperature.