Who needs another crisp recipe? You do!
This recipe combines rhubarb, raspberries, and blackberries with my family’s oatmeal topping and a hint of ginger. It’s a snap to throw together and perfect for cuddling up with some Twin Peaks and coffee on those spooky proto-autumn PNW summer nights when the temperature drops and it actually rains.* I’ve made this with a combination of rhubarb, raspberries, and blackberries, as well as with double the blackberries and no raspberries. It’s great either way, and would be good with rhubarb and raspberries only, too.
This recipe is dairy-free and vegan if you use a butter substitute. I’ve made it with Earth Balance and it turned out perfectly. If you’re using frozen berries or rhubarb, you may want to cook it for an additional 5-10 minutes or so to cook off some of the juices.
Adapted from Joy of Baking‘s “Blackberry Rhubarb Crisp”
- 2 cups (226 g, ~4 stalks) fresh rhubarb, cut into 1/2 inch (1.5 cm) slices
- 1 cup (123 g) fresh blackberries
- 1 cup (145 g) fresh raspberries
- 1/2 cup (105 g) light brown sugar
- 1/3 cup (80 ml) orange or apple juice
- 1 TBSP (10 g) cornstarch
- 1 tsp vanilla extract
- 1 cup (200 g) brown sugar
- 1 cup (90 g) rolled oats
- 1 cup (130 g) all-purpose flour
- 1 stick / 8 TBSP (120 g) butter, melted
- 1/2 tsp ground ginger
- 8x8x2-in square glass dish (brownie pan)
- heat-safe bowl for mixing topping
- medium bowl for fruit
- small bowl for liquid
- Preheat oven to 375°F (190°C).
- Grease baking dish.
- Place the rhubarb and blackberries in a large bowl and toss with the brown sugar. Set aside.
- In a separate bowl, whisk together the juice, cornstarch, and vanilla. Add this mixture to the rhubarb mixture and toss to coat. Transfer to baking dish.
- Prepare the topping: combine topping ingredients in bowl and stir to incorporate. Make sure there are no dry parts!
- Scoop oatmeal topping evenly on top of filling.
- Bake for 30-35 minutes, until the topping is golden and the filling is bubbling. Let rest 10 minutes before serving.
*Headcanon: Agent Cooper also loves Washington berries, enjoys making a crisp in his spare time when he’s not ordering doughnuts or pie on the job.