Rhubarb Raspberry Crisp Recipe-
3 1/2 cups sliced rhubarb
1 1/2 cups raspberries
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
3 tablespoons all purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter
- Place rhubarb and raspberries in the bottom of a 2-quart baking dish. Stir in granulated sugar and vanilla.
- In a medium bowl combine oats, brown sugar, flour and cinnamon. Cut in butter until the mixture resembles crumbs. Sprinkle the mixture over the rhubarb and raspberries.
- Bake the crisp in a 375 degree oven for 35-40 minutes or until topping is golden.
If you aren’t a big rhubarb fan you can substitute the rhubarb and raspberries with peaches, blueberries, cherries or even apples. For a sweeter fruit cut the granulated sugar down to 1/2 a cup.
The only thing that could possibly make this any more delicious is a heaping spoonful of vanilla ice-cream.
Thanks Kelsey! That looks amazing! I can’t wait to try it! Kelsey has so many great recipes and ideas on her blog. Here are a few I think you’ll love:
These Copy Cat Public Sprinkle Cookies look delicious! I bet the kids would have fun making these too!
I love her Faux Mantel Redo! What a difference this little space makes, and I love her decor choices too!
She also has a recipe for Jell-O No Drip Popsicles! Just in time for summer!
Make sure you visit Poofy Cheeks and