Raspberry-Rhubarb Crisp
Ingredients
- 1 cup regular rolled oats
- ½ cup all-purpose flour
- ½ cup finely chopped walnuts (2 1/2 oz.)
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- ½ cup (1/4 lb.) cold butter, cut into chunks
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 qt. raspberries, rinsed and drained (18 oz.)
- 3 cups sliced rhubarb (cut 1⁄2 in. thick; about 12 oz.)
Instructions
- Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.
- Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.
- Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.
