Rhubarb-Raspberry Crunch

This rhubarb raspberry crisp with fresh raspberries features a buttery topping of oats and brown sugar and is great served warm with vanilla ice cream.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 206 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon cornstarch
• 1 cup raspberries
• 1 tablespoon instant tapioca
• 4 cups rhubarb, cut into 1/2 inch pieces
• 0.5 cup all-purpose flour
• 0.125 teaspoon salt
• 0.5 cup brown sugar
• 0.5 cup quick cooking oats
• 0.5 cup butter, chilled

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.

Step 2

Bake in the preheated oven until rhubarb is tender, about 45 minutes.

Step 3

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.

Step 4

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.