Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831 Raspberry Rhubarb Crisp Recipe Raspberry Rhubarb Crisp Recipe Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Rhubarb Crisp

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 6 1x


  • 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


  1. Preheat the oven to 400F.
  2. In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse to blend together.
  3. 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).
  4. Toss together the rhubarb, raspberries, sugar, cornstarch, and lemon zest. Mix well, then pour into a buttered 8×8″ baking dish.
  5. 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.