This rhubarb raspberry crisp is a summer refresher. It features a yummy blend of rhubarb and raspberries surrounded by a brown sugar and oat crust. Serve warm with vanilla ice cream or pour on some half-and-half.
Ingredients
- 1 cup white sugar
- 1 tablespoon instant tapioca
- 1 tablespoon cornstarch
- 0.13 teaspoons salt
- 4 cups rhubarb , cut into 1/2 inch pieces
- 1 cup raspberries
- 0.5 cups brown sugar
- 0.5 cups all-purpose flour
- 0.5 cups quick cooking oats
- 0.5 cups butter , chilled
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
-
2
Whisk together white sugar, tapioca, cornstarch, and salt in a large bowl until well combined. Add rhubarb and raspberries; toss until evenly coated. Pour into the prepared pan.
-
3
Combine brown sugar, flour, and oats in a medium bowl. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
-
4
Bake in the preheated oven until rhubarb is tender, about 45 minutes.
Nutrition Facts
Per serving
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