tasty tuesday: raspberry-rhubarb crisp

One of the very best things about living on a farm is all the glorious fresh fruit that you can eat!  I love having such easy access to delicious food that we grow ourselves, and I think it tastes that much better knowing that I personally put work into growing it.

Fruit crisps are pretty common at our house, especially in Summer, and are so easy and quick.  All they require is for you to dump some fruit and sugar in a pan, and then sprinkle it all with a super simple crumb mixture.  No fuss, and big payoff!  That's always a winner in our book.

Raspberry-Rhubarb Crisp

6-8 cups of chopped rhubarb (depending on how much fruit you like in your Crisp...we love having a ton of fruit in ours!)
2-4 cups of raspberries (fresh or frozen)
2/3 cup Sugar
1 tsp Cinnamon

3/4 cup Flour
1 1/2 tsp Baking Powder
Pinch of Salt
1/3 cup Butter (cold)
1 cup Brown Sugar
1 cup rolled quick cooking Oats

Fruit Layer:
1) In a greased 9x13 glass pan, mix together the rhubarb and raspberries.
2) In a small bowl, mix together sugar and cinnamon; then sprinkle over top of fruit.

Crumb Topping Layer:
1) In a medium bowl, mix together the flour and baking powder.
2) Then, cut in cold butter with a pastry cutter or a fork until the mixture resembles coarse crumbs.
3) Stir in brown sugar and oats.
4) Sprinkle crumbs over fruit evenly.

Bake at 350 degrees for 40-50 minutes, or until the top is lightly browned and the fruit is tender.

If you serve it warm, it may be a bit runny (depending on what type of fruit you use), as it won't set until it's completely cooled.  Also, the raspberry variety I used for mine tends to be very juicy, so my crumble was pretty juicy!  Just a head's up!

Served with ice cream (or even just a bit of cream), this makes it a perfect dessert for warm Summer nights!

p.s.   kelsey