Rhubarb Raspberry Crisp


  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped walnuts
  • 3/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 tsp. salt
  • 1/2 cup (1/4 lb.) cold butter, cut into chunks
  • 12 ounces rhubarb (about 3 stalks)
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 cups raspberries, rinsed and drained


  1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
  2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a 8×8 baking dish or shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
  3. Bake in a 375° regular or convection oven until topping is golden brown and fruit is bubbling, about 40 -45 minutes. Serve warm or at room temperature.