Sweet and Sour Berry Rhubarb Crisp

Sweet and Sour Berry Rhubarb Crisp


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A medley of your favorite berries is combined with tart chunks of rhubarb in this fruit-filled dessert. An oat and brown sugar topping adds the crunch to the crisp.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 1/3 C. Granulated Sugar
  • 3/4 C. + 2 Tbs. All-Purpose Flour
  • 2 1/2 C. Fresh Rhubarb, stalks only, diced
  • 2 1/2 C. Frozen Mixed Berries, thawed and drained
  • 3/4 C. Old-Fashioned Oats
  • 1/3 C. Light Brown Sugar
  • 3/4 tsp. Ground Cinnamon
  • 8 Tbs. Butter, chilled and cubed

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Preheat oven to 350 degrees. Lightly grease an 8x8" casserole dish. In a large bowl, stir together the sugar and 2 tablespoons of flour. Add the rhubarb and mixed berries, and toss to coat. Spread the berry mixture across the baking dish. In a small bowl, combine the remaining flour with the oats, brown sugar, and cinnamon. Cut in the butter until coarse crumbs form. Sprinkle the topping over the filling. Bake for 30 minutes, or until top is golden and filling is bubbly.

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