Rhubarb Berry Crisp
Prep time
Cook time
Total time
This recipe is super easy, which totally takes it over the top in the dee-leee-ciousss department, easy and yummy. Perfect.
Recipe type: Dessert
Serves: 6
  • Filling:
  • 4 cups frozen rhubarb, raspberries and strawberries
  • 1 cup sugar
  • ¼ cup all- purpose flour
  • Crisp:
  • ½-1 teaspoon pumpkin pie spice
  • 1 cup all-purpose flour
  • ½ cup sliced hazelnuts and shredded coconut
  • ½ cup melted butter
  • Optional:
  • Whipping Cream
  1. Preheat oven 375.
  2. Butter the baking pan you will be using for your crisp.
  3. In a bowl, mix 4 cups of frozen fruit. I used primarily rhubarb for about ¾ of the fruit and the rest was a mix of raspberries and strawberries.
  4. Add 1 cup of sugar and ¼ cup flour.
  5. Stir to combine fruit and dry ingredients well.
  6. Pour fruit into buttered baking dish.
  7. In a bowl combine I cup of flour, pumpkin pie spice, ½ cup mixture of sliced hazelnuts and shredded coconut and ½ cup melted butter.. My mixture was about 90% sliced hazelnuts and 10% coconut.
  8. Mix well and top mixed fruit filling with the crisp topping.
  9. Bake at 375 for roughly 1h 30 minutes or until done.
  10. Drizzle with whipping cream and enjoy!
Recipe by Culinary Zest at http://culinaryzest.com/rhubarb-berry-crisp/