This is my new go-to summer dessert. It isn’t as pretty and orderly as other old standbys. But when it’s hot out and you have a boatload of fresh fruit that you want to whip into a delicious dessert – there is nothing easier.
This crisp is flexible too – just use any ripe fruit you’ve got on hand. Top it with some ice cream or crème fraiche and you are set!
Rhubarb Raspberry CrumbleTopping:
Combine all ingredients, cutting the cold cubed butter into the other dry ingredients until you have a coarse sand. Pop this in the fridge while you put everything else together. Chilling isn’t necessary, but some (like Nigella Lawson) think it makes for a more crispy crumbly bumpy topping!
- 1/2 cup cold butter, cubed
- 1/2 cup sugar
- 1/2 cup white flour
- (optional) 1/2 cup oats
- (optional) 1/4 cup almonds, finely chopped
Pour the fresh fruit into a pie pan, sprinkle with the 2 Tbsp brown sugar. Get your bowl of Crumble Topping out of the fridge and sprinkle it evenly over the fruit filling.
- 1 1/2 cups raspberries
- 1/2 cup chopped rhubarb
- 2 Tbsp brown sugar
Bake at 350 for 45 minutes.