This is a crowd favorite and perfect for spring 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. Serves 6
3 cups fresh raspberries
3 cups rhubarb, trimmed and chopped
Zest and juice from 1/2 lemon
1/3 cup sugar
1 tablespoon cornstarch
1/2 cup flour
1/2 cup old-fashioned oats (see Cook’s note, below)
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into cubes
Vanilla ice cream or whipped cream, optional, for serving
Preheat the oven to 375°F.
Make the filling: 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.
Make the topping: 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.
Cook’s note: If you like the oats less visible and more integrated into the topping, pulse the oats a few times in a food processor before adding to the crumble topping.
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