Rhubarb Raspberry Crisp
Ingredients
- 4 cups diced rhubarb, or more to taste
- 1 ½ cups white sugar
- 3 tablespoons all-purpose flour
- ½ lemon, zested
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch salt
- 1 ½ cups fresh raspberries
- 2 large eggs
- ¼ cup half-and-half
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- ¼ cup brown sugar
- ¼ cup butter
- ½ teaspoon ground cinnamon
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rhubarb, white sugar, flour, lemon zest, ½ teaspoon cinnamon, nutmeg, and salt in a large bowl; fold in raspberries.
- 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.
- Combine oats, brown sugar, butter, and ½ teaspoon cinnamon in the bowl of a food processor; pulse until crumbly. Spoon topping over rhubarb filling.
- Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.
Source
Original recipe: View Original