Rhubarb & Berry Crisp
While rhubarb is not a traditional ingredient for many, this rhubarb and berry crisp is a perfect springtime treat! Since rhubarb is tart, adding it with raspberries and blueberries is a great solution. With an oat topping that adds a bit of crunch, this recipe will be a favorite in no time!
Servings: 15 servings
Ingredients
For the crisp
- 4 cups finely chopped rhubarb
- 1 cup raspberries
- 1 cup blueberries
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup granulated sugar
- 3 tbsp instant tapioca
- 1 tsp vanilla extract
For the crumble topping
- ¾ cup spelt flour (can also use all-purpose flour)
- 1 cup rolled oats
- ½ cup dark brown sugar
- 1 tsp ground cardamom
- 1 tsp kosher salt
- 8 tbsp (1 stick) unsalted butter room temperature
Instructions
- Preheat oven to 375°F. Grease a 9 x 9-inch baking dish and set aside.
- Mix together the cleaned and prepared rhubarb, raspberries, and blueberries. Add the sugar, tapioca, lemon zest, lemonn juice, and vanilla. Pour into the prepared baking dish and prepare the crumble topping.4 cups finely chopped rhubarb, 1 cup raspberries, 1 cup blueberries, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, ½ cup granulated sugar, 3 tbsp instant tapioca, 1 tsp vanilla extract
- Combine the flour, oats, white sugar, brown sugar, cardamom, and salt. Mix together and add the butter. Using fingers, combine the butter and dry ingredients until completely combined. Evenly sprinkle the crumble over the fruit.½ cup granulated sugar, ¾ cup spelt flour (can also use all-purpose flour), 1 cup rolled oats, ½ cup dark brown sugar, 1 tsp ground cardamom, 1 tsp kosher salt, 8 tbsp (1 stick) unsalted butter
- Place the baking dish on a parchment-lined baking sheet and bake in the preheated oven until bubbling throughout and browned on top, 45-60 minutes. If the top gets too brown, cover with foil.
- Remove from oven and cool 30 minutes to one hour.
Video
Nutrition
Serving: 1serving | Calories: 171kcal