James Carrier

YieldsMakes 6 to 8 servings
AuthorCarolyn Weil, San Francisco, California

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.

How to Make It

Step 1
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.

Step 2
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
3

Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Ingredients

 1 cup regular rolled oats
 1/2 cup all-purpose flour
 1/2 cup finely chopped walnuts (2 1/2 oz.)
 1/2 cup packed light brown sugar
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground ginger
 1/8 teaspoon salt
 1/2 cup (1/4 lb.) cold butter, cut into chunks
 3/4 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.)

Directions

Step 1
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.

Step 2
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
3

Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Raspberry-Rhubarb Crisp