Raspberry Rhubarb Crisp

Easy Raspberry Rhubarb Crisp

This Raspberry Rhubarb Crisp is an adaptation of The Best Strawberry Rhubarb Crisp on my site. All I did was replace the strawberries with raspberries, and the result was a delicious, sweet, and tart crisp. It’s a unique crisp that tastes like an elevated dessert, one you don’t have every day, and one you would buy from a bookstore cafe.

Everyone absolutely loved it! The raspberries almost dissolved, turning the filling into unrecognizable fruit topped with a cinnamon crumble. A couple of my kids are kind of funny about eating cooked fruit. They are picky and only eat the crispy crumble off an Apple Crisp or Peach Crisp. Not this time! My kids didn’t bat an eye at the fruity filling because it was not chunky. Nobody left a speck of anything in the bowl. It was scraped clean with no leftovers.

This crisp is so easy to put together. You can make it using fresh or frozen fruit. Knowing you have frozen raspberries and rhubarb in the freezer takes the guesswork out of “What should I make for dessert?” It’s perfect for enjoying rhubarb this spring and summer.

Rhubarb Recipes Perfect for Spring and Summer

How to Make Raspberry Rhubarb Crisp Recipe

Preheat oven to 350 degrees.
In a large bowl, stir together the rhubarb, raspberries, and ½ cup granulated sugar.
Pour fruit mixture into a deep-dish pie dish or 2.5-quart baking dish.
Make the topping by stirring together the flour, oatmeal, granulated sugar, brown sugar, ground cinnamon, and salt. Once that is well combined, stir in the melted butter. The mixture will look crumbly.
Next, sprinkle the topping mixture evenly over the top of the fruit.
Place the baking dish in the preheated oven and bake for 40-50 minutes or until bubbly and thickened. If it seems liquidy, allow it to cook for an additional 10-15 minutes. The top should be nice and golden with some browned areas.
Serve with vanilla ice cream.
Enjoy!

Frequently Asked Questions about How to Make Raspberry Rhubarb Crisp

Can I use frozen Rhubarb?

Yes. Thaw the rhubarb by letting it sit out on your counter for a few hours, using the defrost function on your microwave, or letting the frozen bag of rhubarb soak in a bowl of cold water. Make sure to drain any liquid that comes off the rhubarb as it defrosts. Do not add that liquid to the crisp, or it will be runny.

Can I use frozen raspberries?

Yes. If using frozen raspberries, let them partially thaw so they are still somewhat frozen.

What is a good substitute for raspberries?

This recipe is fantastic with strawberries and is adapted from The Best Strawberry Rhubarb Crisp. Blackberries or blueberries are another good option. Berries and rhubarb really complement each other.

Can I use quick oats instead of old-fashioned oats in the topping?

Quick oats will work fine. I like the way the dessert looks with the old-fashioned oats, but as far as taste and texture go…it doesn’t matter which type you use.

The filling is not thickening after baking it for 50 minutes. What should I do?

If it seems liquidy, allow it to cook for an additional 10-15 minutes. The crumble should be nice and golden with some browned areas. If it is getting too dark, you can tent the top loosely with aluminum foil while it continues to bake.

Baker’s Tools for Raspberry Rhubarb Crisp:

Raspberry Rhubarb Crisp

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

A deliciously unique crisp that tastes like a very elevated dessert, like one you would buy from a bookstore cafe. It's perfect for enjoying the tart flavor of rhubarb this spring and summer.

Author: Maria, Adapted from The Best Strawberry Crisp

Recipe type: Dessert/Crisp/Spring/Summer

Serves: 8

Ingredients

Fruit Filling:
2 cups rhubarb, cut into ½-inch pieces
2 cups raspberries
½ cup granulated sugar
Topping:
1 cup all-purpose flour
½ cup old-fashioned oats
⅓ cup granulated sugar
⅓ cup brown sugar, firmly packed
½ tsp ground cinnamon
¼ tsp salt
½ cup butter, melted

Instructions

Preheat oven to 350 degrees.
In a large bowl, stir together the rhubarb, raspberries, and ½ cup granulated sugar.
Pour fruit mixture into a deep-dish pie dish or 2.5-quart baking dish.
Make the topping by stirring together the flour, oatmeal, granulated sugar, brown sugar, ground cinnamon, and salt. Once that is well combined, stir in the melted butter. Mixture will look crumbly.
Next, sprinkle the topping mixture evenly over the top of the fruit.
Place the baking dish in the preheated oven and bake for 40-50 minutes or until bubbly and thickened. If it seems liquidy, allow it to cook for an additional 10-15 minutes. The top should be nice and golden with some browned areas.
Serve with vanilla ice cream. (To rewarm before serving, place in a 250-degree oven for 15 minutes.)
Enjoy!