Raspberry- Rhubarb Crisp Recipe

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.

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.)

Step 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

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

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories398

% Daily Value *
Total Fat 18g24%

Saturated Fat 7.8g39%
Cholesterol 31mg11%
Sodium 163mg8%
Total Carbohydrate 58g22%

Dietary Fiber 4.6g17%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Raspberry-Rhubarb Crisp