Rhubarb Crisp with Peaches and Raspberries

This rhubarb fruit crisp is a slightly tart not-too-sweet dessert with peaches and raspberries. A simple topping of oats and butter and you have yourself a luscious summer treat.

A crisp is nothing more than fruit mixed with sugar, spices, and a touch of flour. This creates a slightly thickened gooey compote like filling. The topping is typically a mixture of oats and flour with sugar and butter. The edges and parts of the top get crisp with bits of chewiness from the fruit mixture bubbling over. Crisps are easy to throw together when you need a simple dessert, it’s always impressive and mouthwatering good.

I was recently gifted a beautiful bundle of freshly picked rhubarb from my friends garden. This is so special to me because I’ve never grown rhubarb nor have I cooked with it much, but I love the unique tart flavor. And when paired with sweeter fruits like peaches and raspberries and the most delicious buttery topping, you have yourself a magical fruit crisp.

This rhubarb crisp recipe can be used with just about any berry or fruit; blueberries, blackberries, strawberries, nectarines, and apricots all work well. Just swap out the peaches or raspberries (or both) and use whatever you have available or sounds good. Depending on what’s in season it’s fun to switch up the combinations. This can also be made with gluten free flour and oats. The measurements stay the same and so does the flavor!

I love to serve this fruit crisp warm out of the oven with softened vanilla bean ice cream, or even a dollop of fresh whipped cream is delicious.

Let’s eat!🤍

Rhubarb Crisp with Peaches and Raspberries

This rhubarb fruit crisp is a slightly tart, not-too-sweet dessert with peaches and raspberries. A simple topping of oats and butter and you have yourself a luscious summer treat. Warm out of the oven with a scoop of vanilla ice cream is unbelievably delicious.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 5 servings

Calories: 416kcal

Ingredients

Fruit filling

• 2 cups fresh rhubarb, sliced 1/2 inch thick about 5 stalks
• 1 1/2 cups fresh peaches, sliced 1/2 inch thick about 2 peaches
• 1 cup fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour or gluten free flour
• 1 tsp vanilla extract
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon

Oat topping

• 1/2 cup quick or old fashion oats or gluten free oats
• 1/2 cup all-purpose or wheat flour or gluten free flour
• 3/4 cup packed light brown sugar
• 1 stick cold butter cut in small cubes salt or unsalted butter
• 1/2 tsp salt

Instructions

Heat oven to 375°F. Prepare a 2.5 quart baking dish with non-stick cooking spray.

• Add all the fruit filling to a large bowl and toss gently until combined. Set aside.
• In a medium bowl combine flour, oats, brown sugar and salt. Add cold butter and use pastry cutter or hands to create a crumble. The mixture should somewhat come together and feel soft and crumbly.
• Add fruit mixture to the bottom of the prepared baking dish and top evenly with oat mixture. Bake for 45 minutes or until golden brown and the fruit is bubbling through in places. Let set for 10-15 minutes before serving. Top with vanilla ice cream or whip cream and enjoy!

Notes

Fruit substitutes for rhubarb crisp- Blueberries, blackberries, marionberries, strawberries, nectarines, and apricots all work well. 

Gluten free option- Replace the flour and oats with your favorite gluten free products. Measurements stay the same. 

Storage- Fruit crisp will keep 2 days at room temp or refrigerate for up to 5 days. 

 

This recipe can easily serve 5-6 people. Nutritional information does not include ice cream.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 416kcal

A few of my favorite kitchen essentials and recommendations for this recipe.