Raspberry Rhubarb Crisp

Sometimes the simplest things really are the best. This raspberry rhubarb crisp is so easy to make. I used frozen raspberries and rhubarb. The topping comes together in just a few minutes to make the most buttery crunchy addition to bubbly warm fruit.

Raspberry Rhubarb Crisp

6 tablespoons cold butter, cut into small chunks

3/4 cups brown sugar

1/2 cup flour

3/4 cup oats

1/2 teaspoon salt

1/4 teaspoon cinnamon

12 ounces frozen raspberries

4 stalks of rhubarb cut into small chunks

1/2 cup sugar

Instructions:

Preheat oven to 350 degrees F.

Combine flour, salt, cinnamon, and brown sugar in a medium sized bowl. Cut cold butter into flour/sugar mixture using a fork or pastry cutter until dough begins to form. Add oats and continue to mix with hands until dough forms rough crumbles.

Combine raspberries and rhubarb and sugar. Dump into baking dish. Sprinkle topping on the fruit. Bake for 20 to 25 minutes until fruit is bubbly.