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Raspberry Rhubarb Crumble Recipe

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This recipe for Raspberry Rhubarb Crumble is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups raspberries (about 1 1/2 pints)
4 cups chopped rhubarb
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh squeezed lemon juice
1 1/2 cup firmly packed brown sugar
1 cup flour
1 cup old-fashioned rolled oats
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
3/4 teaspoon cardamom
1/4 teaspoon salt
2/3 cup butter, softened
Directions:
Directions:
Preheat the oven to 375ºF.
In a large bowl, gently toss together the raspberries, rhubarb, sugar, cornstarch & lemon juice. Dump into a 9×13″ baking dish.
In another large bowl, stir together the brown sugar, flour, oats, spices & salt. Mix in the butter with a fork, or your hands, until everything is moistened.
Sprinkle the topping mixture in clumps evenly over the fruit in the baking dish. Bake for 1 hour, or until the fruit is bubbly and the topping is golden brown.
Serve with ice cream or sweetened whipped cream!
Personal Notes:
Personal Notes:
I keep my crumbles pretty tart, because I like to serve them warm with ice cream. If you don’t want to serve yours with ice cream, feel free to up the sugar a bit in the fruit mixture!

 

 

 

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