Raspberry Rhubarb Crumble

This raspberry rhubarb crumble is so simple.  It’s a pie pan full of ripe fruit topped with a simple three-ingredient streusel like topping.  We sometimes add rolled oats or almonds for extra crunch, but that’s not necessary. In fact, that might transform this from a crumble to a crisp, according to here and here?  We're not sure...seems like an age old argument to us.  Call it what you will - this dessert bakes up crispy and buttery on top with sweet tart fruit on the bottom.

This is my new go-to summer dessert. It isn’t as pretty and orderly as other old standbys. But when it’s hot out and you have a boatload of fresh fruit that you want to whip into a delicious dessert – there is nothing easier.

This crisp is flexible too – just use any ripe fruit you’ve got on hand. Top it with some ice cream or crème fraiche and you are set! 

Rhubarb Raspberry Crumble

Topping:

• 1/2 cup cold butter, cubed
• 1/2 cup sugar
• 1/2 cup white flour
• (optional) 1/2 cup oats
• (optional) 1/4 cup almonds, finely chopped

Combine all ingredients, cutting the cold cubed butter into the other dry ingredients until you have a coarse sand. Pop this in the fridge while you put everything else together. Chilling isn’t necessary, but some (like Nigella Lawson) think it makes for a more crispy crumbly bumpy topping!
Filling:

• 1 1/2 cups raspberries
• 1/2 cup chopped rhubarb
• 2 Tbsp brown sugar

Pour the fresh fruit into a pie pan, sprinkle with the 2 Tbsp brown sugar. Get your bowl of Crumble Topping out of the fridge and sprinkle it evenly over the fruit filling.
Bake at 350 for 45 minutes.