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RECIPE: Raspberry-Rhubarb Crumble
- Yield: Serves 6
Description
This is a crowd favorite and perfect for holiday gatherings. We tried this easy-to-make recipe with strawberries instead of raspberries, and we loved it that way, too. Serve with vanilla ice cream or whipped cream.
Ingredients
Units
Scale
- 3 cups fresh raspberries
- 3 cups rhubarb, trimmed and chopped
- Zest and juice from 1/2 lemon
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 1/2 cup flour
- 1/2 cup old-fashioned oats
- 1/4 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 6 Tbsps cold unsalted butter, cut into cubes
- Vanilla ice cream or whipped cream, for serving (optional)
Instructions
- Preheat the oven to 375°F.
- In a large bowl, add the raspberries, rhubarb, lemon zest and juice, sugar, and cornstarch. Toss to combine. Pour into a skillet and spread evenly.
- In another bowl, combine the flour, oats, light brown sugar, cinnamon, and salt. Add the butter and, using your fingers, mix until you have large crumbles. Scatter the topping evenly over the fruit, covering it completely.
- Bake for 30 to 35 minutes, until fruit juices are bubbling around the outside edges. Place the skillet under the broiler for 1 to 2 minutes to brown the top. Allow to cool before serving.
Notes
If you like the oats less visible and more integrated into the topping, pulse them a few times in a food processor before adding to the crumble topping.
