James Carrier
Total Time
1 Hour 30 Mins
Makes 6 to 8 servings

The irresistible buttery, spiced oat topping and perfect balance of sweet to tart in the fruity filling make this a recipe we reach for every summer. Carolyn Beth Weil, author of Williams-Sonoma Pie & Tart (Simon & Schuster, 2003), created it for Sunset years ago. Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream.

How to Make It

Step 1

Preheat oven to 350°. Combine oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. With your fingers, rub butter into oat mixture until blended and coarse lumps form. Cover and chill.

Step 2

Combine granulated sugar and cornstarch in another large bowl. Add raspberries and rhubarb and toss gently to combine with cornstarch mixture. Pour into a shallow 2- to 3-qt. baking dish and sprinkle evenly with topping.

Step 3

Bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature, with ice cream.

Chef's Notes

Make ahead: The topping, up to 1 day, chilled airtight.

Ratings & Reviews

Different container

April 15, 2018
Can I make these in individual ramekins?

lamerex4's Review

July 06, 2010
This is literally the best dessert I've ever made/eaten. Served it warm with soft-serve ice cream. Used 1# of rhubarb and 1# fresh raspberries.

jipejena's Review

June 30, 2014

cspice's Review

June 17, 2010

eem338787's Review

August 14, 2010
I agree with the reviewer below me, this might be the BEST dessert I've ever made. Do your self a favor and make this, asap.

Canadian101's Review

June 28, 2011
Great recipe, I only have a 1.5 quart dish so i halved the recipe and also cut down the sugar a little bit because the raspberries and rhubarb were super fresh and ripe!