Ingredients and Weight:
- 1 lb fresh rhubarb, cut into 1-inch pieces
- 1 lb fresh raspberries
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup rolled oats
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Combine rhubarb, raspberries, granulated sugar, brown sugar, flour, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, combine butter and oats until it resembles coarse crumbs.
- Pour the fruit mixture into a greased 9x13-inch baking dish.
- Top with the oat mixture.
- Bake for 40 minutes, or until the fruit is bubbling and the topping is golden brown.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Cholesterol: 30 milligrams
- Sodium: 120 milligrams
- Carbohydrates: 45 grams
- Protein: 3 grams
Dish Characteristics:
- Sweet and tart
- Crunchy topping
- Warm and comforting
User Comments:
- "This crisp is absolutely delicious! The combination of rhubarb and raspberries is perfect."
- "The topping is so crispy and flavorful."
- "I love that it's so easy to make."
- "This is the perfect dessert for any occasion."
- "I can't get enough of this crisp!"
Special Precautions and Tips:
- If you can't find fresh rhubarb, you can use frozen rhubarb that has been thawed.
- If you don't have rolled oats, you can use regular oatmeal.
- For a vegan version, replace the butter with dairy-free butter or vegetable oil.
