Rhubarb Raspberry Crisp recipe
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Ingredients
- 4 cups diced rhubarb, or more to taste 1 ½ cups white sugar 3 tablespoons all-purpose flour ½ lemon, zested ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 1 pinch salt 1 ½ cups fresh raspberries 2 eggs ¼ cup half-and-half 1 teaspoon vanilla extract 1 cup old-fashioned oats ¼ cup brown sugar ¼ cup butter ½ teaspoon ground cinnamon
Nutrition Info
- 434.1 caloriescarbohydrate: 79.4 gcholesterol: 86.1 mgfat: 11.8 gfiber: 5.3 gprotein: 5.7 gsaturatedFat: 6.3 gservingSize: -sodium: 114.6 mgsugar: 61.6 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Raspberry Crisp
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit, pour into an 8x8-inch baking dish.
Combine oats, brown sugar, butter, and cinnamon in a food processor, pulse until crumbly. Spoon evenly over the top of the fruit filling.
Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.