This crisp can be baked ahead of time and reheated later, or even served cold with cream poured over it. The berries and almonds will give you fiber. Itʼs best to reheat the dessert to revive the crispy topping.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 6 cups chopped rhubarb stalks, red part only
- 1 3⁄2 cups all-purpose flour, divided
- 1 1⁄4 cups granulated sugar, divided
- 2 cups raspberries
- 1 cup ground almonds
- 1⁄4 cup rolled oats
- 1⁄2 cup brown sugar
- 1 tsp. ground cinnamon
- 1⁄2 tsp. salt
- 3⁄4 cup unsalted butter, cut in chunks
- Preheat oven to 350°F.
- Toss the rhubarb with 1⁄4 cup flour and 1 cup granulated sugar. Add the raspberries, toss gently, and then put the mixture into a 9-by-11-inch baking dish. Set aside.
- In a bowl combine the almonds, oats, 1 1⁄2 cups flour, brown sugar, granulated sugar, cinnamon, and salt. Add the butter chunks and mix to a sandy consistency with an electric mixer. You can tell the topping is ready if it clumps together when you squeeze it in the palm of your hand.
- Cover the raspberry-rhubarb mixture evenly with the topping and bake for 1 hour or until the juices start to bubble up and thicken.
- Remove the crisp from the oven and cut around the sides to loosen. Cut into squares and serve warm.