Dessert
Rhubarb-Raspberry Crumble
Sweet rhubarb and raspberries bubble beneath a golden crumble of rye and all-purpose flours, brown sugar, and toasted pecans. Tart fruit juices mingle with buttery, nutty crumbs in each warm spoonful.
- Total
- 1 hr 10 min
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 10
Nutrition per Serving
- Calories
- 281
- Protein
- 3g
- Carbs
- 39g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 24g
- Sodium
- 173mg
Ingredients
- 8 cup sliced rhubarb (1/2 inch; about 2 pounds), fresh or frozen (thawed)
- 1 1/2 cup raspberries, fresh or frozen (thawed)
- 2/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup rye flour (or use 1 cup all-purpose flour total)
- 6 tbsp packed brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 8 tbsp cold unsalted butter
- 1/2 cup pecans, coarsely chopped
Instructions
- Preheat oven to 375 degrees F. Coat a 9-by-13-inch glass or ceramic baking dish with cooking spray.
- To prepare filling: Combine rhubarb, raspberries, granulated sugar, cornstarch and vanilla in the prepared baking dish. Let stand while you make the topping.
- To prepare topping: Combine all-purpose flour, rye flour (if using), brown sugar, baking powder and salt in a mixing bowl. Pinch butter into the flour mixture with your fingertips until it is pea-sized. Squeeze a handful of dough firmly in your palm, then crumble it coarsely over the rhubarb mixture. Continue with the rest of the mixture until the fruit is evenly covered. Sprinkle with pecans.
- Bake until the fruit is bubbling and the topping is golden brown, about 50 minutes. Let cool for 10 minutes before serving.