Rhubarb Berry Crisp
User Reviews
4.7
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Prep Time
15 mins
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Total Time
45 mins
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Course
Dessert
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Cuisine
American, International, Vegetarian, gluten-free
Rhubarb Berry Crisp
Description
Rhubarb Berry Crisp combines tart rhubarb and a mix of blackberries, blueberries, and raspberries coated with sugar, orange zest, orange juice, vanilla, and cornstarch to create a thickened, vibrant fruit filling. This mixture is placed into ramekins or a baking dish and covered with a crumbly topping made from old-fashioned oats, white whole wheat flour, brown sugar, ground cinnamon, salt, and melted butter.
Baking at 375°F caramelizes the sugar in the topping and softens the fruit filling until bubbly, creating a pleasing contrast between the tender fruit and crunchy oat topping. The warm filling releases a fruity fragrance with citrus notes from the orange.
This crisp can be served warm or at room temperature and pairs well with vanilla ice cream or whipped cream for added richness. It’s a versatile dessert, suitable for serving in individual portions or as a shared dish.
Ingredients
For the rhubarb berry filling:
- 2 cups rhubarb chopped
- 2 1/2 cups mixed frozen berries I used blackberries, blueberries, and raspberries
- 1/2 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice fresh
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
For the crisp topping:
- 1 1/2 cups old-fashioned oats use gluten-free oats for gf, cup
- 1/2 cup white whole wheat flour or flour of your choice, use gluten-free flour for gf
- 1/2 cup brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons butter melted
- Ice cream optional, or whipped cream, for serving
Instructions
- Preheat the oven to 375 degrees F. Grease 7 (6 oz) ramekins with cooking spray and place on a large baking sheet. Set aside.
- First, make the filling. In a large bowl, combine rhubarb and berries. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add the sugar mixture to the rhubarb and berries. Add the orange juice, vanilla, and cornstarch. Stir gently to combine. Set aside.
- In a medium bowl, combine oats, flour, brown sugar, ground cinnamon, salt, and melted butter. Stir until mixture is moistened.
- Spoon rhubarb and berry mixture into prepared ramekins, about 3/4 full. Crumble oat topping over the rhubarb and berries evenly. Bake for 25-30 minutes or until topping is browned and rhubarb berry mixture is bubbling. Serve warm or at room temperature with ice cream or whipped cream, if desired.
- Note-you can make this crisp in a 9-inch baking dish or deep dish pie plate instead of ramekins. If you are making the recipe gluten-free make sure you use gluten-free oats and flour. If you have fresh berries, you can use them instead of frozen berries.
User Reviews
Overall Rating
4.7
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