Mary Young
@youngsavorymar
Rhubarb Raspberry Crisp
A delightful dessert combining tart rhubarb and sweet raspberries, topped with a crunchy oat and brown sugar crumble. Perfect for spring and summer gatherings!
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:4
Recipe Information
- Prep time20 min.
- Cook time45 min.
- Total time65 min.
- Servings12
Ingredients
- 1 cup
- 1 tablespoon
- 1 tablespoon
- 1/8 teaspoon
- 4 cups
- 1 cup
- 1/2 cup
- 1/2 cup
- 1/2 cup
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Rhubarb Raspberry Crisp.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C) and prepare a 9x9-inch baking pan with a light greasing.
Step 2
In a spacious bowl, whisk together white sugar, instant tapioca, cornstarch, and a pinch of salt until they blend harmoniously.
Step 3
Gently fold in the vibrant rhubarb and juicy raspberries, ensuring each piece of fruit is beautifully coated in the sweet mixture.
Step 4
Transfer this delightful fruit medley into your greased baking pan.
Step 5
In another bowl, mix brown sugar, all-purpose flour, and quick-cooking oats until well combined.
Step 6
Incorporate chilled butter, using a pastry cutter or your fingers, until the mixture takes on a crumbly texture resembling small peas.
Step 7
Sprinkle this crumbly topping evenly over the luscious fruit layer.
Step 8
Slide the pan into your preheated oven and let it bake for about 45 minutes, or until the rhubarb is tender and the topping turns a lovely golden brown.
Step 9
Enjoy the delightful aroma wafting through your kitchen as you await this delicious treat!.