Rhubarb raspberry crisp

Hi, Everybody! I hope you are all having a good week and enjoying some June sunshine! One of my favorite things about this time of year is all the seasonal fruit that fills the grocery stores and farmer’s markets. I love that sweet, delicious smell of fresh peaches and strawberries, and the beautifully vibrant colors of all the fruits. One of my favorites of the season is rhubarb. I love the fresh, tart taste it adds to desserts, and I love the bright pink color that it produces as it’s bubbling away while it bakes! I wanted to make something a little different than the traditional strawberry-rhubarb pie, so I came up with this Rhubarb Raspberry Crisp, which is to die for! Paired with the sweeter raspberries and a dash of vanilla, the rhubarb filling is just tart enough, and complements the sweet, crunchy topping just perfectly! Add some vanilla ice-cream on top of your warm Rhubarb Raspberry Crisp, and you have the most wonderful summer dessert!

FILLING

3/4 rhubarb stalk, chopped

4 oz fresh raspberries

1/2 tbs cornstarch

1/4 tsp pure vanilla extract

2 tbs granulated sugar

TOPPING

1/4 cup all-purpose flour

1/4 cup rolled oats

2 1/2 tbs unsalted butter, softened

2 1/2 tbs brown sugar

Tiny pinch of salt

1. First, prepare your fruit. Wash the raspberries and scrub the rhubarb well. Cut off both of the ends of the rhubarb stalk, then cut it into small chunks. Place all the fruit in a small bowl and gently toss it with the granulated sugar (if you prefer a sweeter filling, add an extra tablespoon of it). Set aside.

2. Next, prepare your topping. In a small bowl, combine all the ingredients together. You could definitely use a food processor or a mixer to get all the ingredients combined, but I prefer to do it by hand. You should end up with medium sized crumbles that you will spread over the fruit.

3. Preheat your oven to 350 deg F and finish off your fruit filling by adding in the vanilla extract and the cornstarch. Mix gently, so you don’t mush the raspberries. Place all the fruit evenly into your baking dish (I used a small, 7 inch oval baking dish) then cover with the topping. Place the baking dish onto a larger baking sheet covered with foil or baking paper (just to make sure that any liquid that comes out of the crisp is caught on it and you don’t have to scrub your oven afterwards!) Bake for about 45 minutes, or until the top is golden brown and the fruit is bubbling (I covered the baking dish with foil after about 20 minutes of baking time to make sure the topping didn’t burn). Let cool for a couple of minutes, then serve warm with vanilla ice-cream.

(*Note: You will need to double or triple the recipe for the filling as well as the topping if you are making it for a big crowd! This recipe only makes a dessert to share for two!)

Hi, Everyone! I have a delicious summer dessert recipe for you today! As the summer is slowly beginning to wind down, I’m trying to use all that great fresh fruit that this season brings with it and that I miss so much during the long winters. One of my favorite summer desserts are fruit crisps, and this Plum Oatmeal Crisp is one that I make every summer using fresh Italian plums. It’s absolutely delicious! The fruit is tart, the topping is soft and chewy, and eaten warm with some vanilla ice-cream it’s an ideal summer treat!

1/2 cup plus 1 tbs all-purpose flour

1 cup light brown sugar

1/2 cup rolled oats

1/4 tsp salt

1/2 cup (4oz) unsalted butter

2 1/2 lbs ripe Italian plums

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DIRECTIONS

Hello, sweet friends! I have a delicious summery recipe to share with you today! With just a couple of weeks left of the summer, this is a great way to use all those fresh berries, and it’s such an easy, fuss-free recipe! I love comfort desserts like this, especially with fresh fruit in the summertime! I lightened up the original recipe slightly, but it’s still just as good. You could use a variety of berries, but I love the tart blackberries here. Here’s the recipe…

*Serves 6*

YOU WILL NEED
2 cups fresh blackberries
1 cup all-purpose flour
1 1/2 tsp baking powder
1 stick (4oz) unsalted butter, melted
1 cup granulated sugar
1 cup milk (I use skim milk)
Vanilla ice-cream or whipped cream (or both!) to serve

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DIRECTIONS

Begin by greasing your baking dish ( I usually use a 9-inch baking pan) and preheat your oven to 350 deg F. In a large mixing bowl, combine the flour, baking powder and 3/4 cup of sugar. Pour in the melted butter and milk, and whisk everything together until you have a nice smooth and creamy mixture. Then, pour it into your prepared baking dish. Sprinkle on the blackberries, evenly distributing them over the batter. Sprinkle the remaining 1/4 cup of sugar over the whole thing and bake for about an hour, or until the edges are lightly browned and the berries are juicy! Let cool for a couple of minutes, then serve warm with ice-cream and whipped cream! (*Note: I lightened up the original recipe by using skim milk and reducing the amount of sugar, so if you prefer a sweeter cobbler add extra sugar!)

For other similar desserts, check out these recipes!

Rhubarb Raspberry Crisp (left) and Plum Oatmeal Crisp (right)

 

Apple Cranberry Crisp (left) and Summery Peach Cobbler (right)
*I previously shared this recipe on Or So She Says, where I am a monthly contributor! The site has lots of great recipes and ideas, so make sure you check it out!