Rhubarb Raspberry Crumble
This rhubarb raspberry crumble is a bright, jammy spring dessert with tart rhubarb, sweet raspberries, and a buttery walnut crumble topping baked until golden. Easy to make and ready in under an hour, it’s a perfect seasonal treat.
Servings: 6 servings
Calories: 380kcal
Cost: 8
Equipment
- 9x9-inch baking dish
- mixing bowls
- measuring cups and spoons
- pastry cutter or hands
Ingredients
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar (topping)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup chopped walnuts (topping)
- 2 cups rhubarb, sliced
- 4 cups fresh raspberries
- 1/4 cup granulated sugar (filling)
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup chopped walnuts (filling)
- 1-2 tbsp cornstarch
Instructions
- Preheat the oven to 375°F (190°C) and grease a 2-quart or 9x9-inch baking dish.
- In a bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
- Add cold butter and work it in with your fingers or a pastry cutter until coarse crumbs form. Stir in chopped walnuts and set aside.
- In a large bowl, combine rhubarb, raspberries, sugar, lemon juice, lemon zest, walnuts, and cornstarch. Toss gently to combine.
- Let the mixture sit for 5 minutes, then stir again and transfer evenly into the baking dish.
- Scatter the crumble topping evenly over the fruit without pressing it down.
- Bake for 30–35 minutes until the topping is golden and the filling is bubbling.
- Remove from oven and let rest for 10–15 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
Let the crumble rest for 10–15 minutes before serving to allow the filling to thicken. Toast walnuts beforehand for deeper flavor. Adjust sugar slightly if using very tart garden rhubarb.