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Rhubarb Berry Crisp
4.7 from 75 votes

Rhubarb Berry Crisp

Rhubarb Berry Crisp pairs tart chopped rhubarb with mixed frozen berries sweetened with sugar and brightened by orange zest and juice. Topped with a buttery oat and brown sugar crumble infused with cinnamon, this dessert bakes to bubbling warmth with a golden crisp topping. Optional ice cream or whipped cream complements the warm fruit base.

Prep Time
15 mins
Total Time
45 mins
Course: Dessert
Cuisine: American, International, Vegetarian, gluten-free

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

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Grease 7 (6 oz) ramekins with cooking spray and place on a large baking sheet. Set aside.
  2. 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.
  3. In a medium bowl, combine oats, flour, brown sugar, ground cinnamon, salt, and melted butter. Stir until mixture is moistened.
  4. 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.
  5. 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.