Rhubarb Raspberry Crisp
Description
This rhubarb raspberry crisp recipe is a fruity summertime staple with a crunchy oat topping that pairs perfectly with a scoop of vanilla bean ice cream.
Ingredients
•
4 cups diced rhubarb, or more to taste
•
1 1/2 cups white sugar
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3 tablespoons all-purpose flour
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1/2 lemon, zested
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1 pinch salt
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1 1/2 cups fresh raspberries
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2 eggs
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1/4 cup half-and-half
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1 teaspoon vanilla extract
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1 cup old-fashioned oats
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1/4 cup brown sugar
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1/4 cup butter
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1/2 teaspoon ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine rhubarb, white sugar, flour, lemon zest, ½ teaspoon cinnamon, nutmeg, and salt in a large bowl; fold in raspberries.
3
Beat eggs, half-and-half, and vanilla extract together in a small bowl; stir into rhubarb mixture. Pour rhubarb filling into an 8x8-inch baking dish.
4
Combine oats, brown sugar, butter, and ½ teaspoon cinnamon in the bowl of a food processor; pulse until crumbly. Spoon topping over rhubarb filling.
5
Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.