This Triple Berry Rhubarb Oatmeal Crisp recipe uses seasonal fruit to create a delicious rich dessert, topped with a granola-like topping.
If you were to ask me what dessert recipe I most remember making as a child for my family, it would be this one: Triple Berry Rhubarb Oatmeal Crisp.
It’s a quick and easy dessert even young cooks can make, that only needs an adult to put the pan in the oven. The results are amazing.
RELATED: Homemade Wisconsin Rhubarb Pie
So, now many years later, I’m revisiting this recipe that has been tried and true and want share it with you.
Be sure to check out my fun but informative podcast on WISCONSIN PUBLIC RADIO – CENTRAL TIME – FOOD FRIDAY “CELEBRATING RHUBARB SEASON” HERE: https://www.wpr.org/food-friday-celebrating-rhubarb-season
How to Make Triple Berry Rhubarb Oatmeal Crisp Recipe
This recipe uses both fresh and frozen fruit, but you could easily use all fresh or all frozen fruit–if you want.
You’ll use cornstarch to thicken the chopped fruit filling. I like to also add my spices at this time.
Cooking Tip: Skip using flour for this recipe, because it will leave an aftertaste and the juices will look cloudy.
Allow your fruit to sit and rest. This will allow the cornstarch to work its magic (think thicken naturally).
While this is happening, time to tackle the crisp.
The crisp uses quick cooking oats, butter and brown sugar, along with some spices that make it super tasty. Set this aside.
Next, place the fruit in a well-greased baking dish.
Evenly spread the prepared crisp over the top of the fruit.
Finally, bake in a preheated 375 degrees F oven for about 45 minutes. Remove when the topping turns golden brown and the filling bubbly.
Once baked, allow the Triple Berry Rhubarb Oatmeal Crisp to cool for about five minutes or so before serving.
Triple Berry Rhubarb Oatmeal Crisp Recipe
For the Fruit Filling:
- 2/3 cup sugar
- 4 tbsp cornstarch
- 3 cups rhubarb fresh, chopped
- 3 cups frozen mixed berries
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
For the Crisp Topping:
- 1 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 1/2 cup butter melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Whipped Cream optional
- Non-stick spray
- In a large bowl, add rhubarb, mixed berries, cornstarch, sugar, and spices.
- Toss well to coat.
- Spoon into well-greased (non-stick sprayed) 10 inch square baking dish.
- In another bowl, mix oats, brown sugar, butter, flour and cinnamon.
- Distribute the crisp mixture evenly over the fruit.
- Bake at 375° for 45 minutes or until fruit mixture is bubbly.
- Serve warm with dollop of whipped cream or frozen vanilla custard. Enjoy!