Name: Raspberry Rhubarb Crisp
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Ingredients: 1/2 cup flour; 1/2 cup (packed) golden brown sugar; 1/4 tsp salt; 1/2 tsp cinnamon; 6 Tbsp cold butter, cubed; 1 cup old-fashion oats; 4 cup fresh rhubarb, chopped; 2 cups fresh (or frozen) whole raspberries; 3/4 cup white sugar; 2 tsp cornstarch; 2 tsp fresh lemon zest

Ingredients

Units Scale

1/2 cup flour
1/2 cup (packed) golden brown sugar
1/4 tsp salt
1/2 tsp cinnamon
6 Tbsp cold butter, cubed
1 cup old-fashion oats
4 cup fresh rhubarb, chopped
2 cups fresh (or frozen) whole raspberries
3/4 cup white sugar
2 tsp cornstarch
2 tsp fresh lemon zest

Instructions

Preheat the oven to 400F.
In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse to blend together.
Add the butter to the processor, and pulse until no chunks are bigger than pea-sized. Add the oatmeal and pulse to combine, but not to chop up the oats. Set aside (keep cold if you're not working very quickly here).
Toss together the rhubarb, raspberries, sugar, cornstarch, and lemon zest. Mix well, then pour into a buttered 8x8" baking dish.
Top with the oat crumble mixture, and bake for 45-50 minutes. The fruit should be bubbling, and the crumble should be turning light golden-brown. Remove and serve warm with vanilla ice cream.