Pear, Raspberry And Rhubarb Crisp
A delightful fruit crisp featuring tart raspberries, sweet pears, and tangy rhubarb, topped with a crunchy oat and cinnamon streusel—perfect for cozy gatherings and dessert lovers.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, stir together raspberries, rhubarb, peeled and cored pears, honey, flour, and cinnamon.
- Pour the fruit mixture into a greased 13 x 9-inch baking dish.
- In a separate bowl, combine 1/2 cup flour, brown sugar, oats, and salt to make the streusel topping.
- Sprinkle the streusel evenly over the fruit mixture.
- Bake in the preheated oven for 45 minutes or until the topping is golden brown and the fruit is bubbling.
Tips & Substitutions
For a twist, consider adding chopped nuts or coconut to the streusel for extra crunch. If you don't have honey, maple syrup can be a great substitute for sweetness. Adjust the sugar to taste based on the tartness of the fruit. You can also use fresh raspberries if they're in season, but ensure to adjust the cooking time slightly as they may release less moisture than frozen.
Serving Suggestions
Serve warm, optionally topped with a scoop of vanilla ice cream or whipped cream for added indulgence. This crisp pairs beautifully with a refreshing glass of 24 Hour Punch, making it a perfect dessert for gatherings. You could also serve it alongside yogurt for a lighter option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual servings, but the topping may lose some crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Pear, Raspberry And Rhubarb Crisp contains roughly 756 calories, with 10g protein, 163g carbohydrates, and 11g fat. It is an excellent source of iron (76% of the Daily Value), dietary fiber (49% of the Daily Value), and vitamin A (39% of the Daily Value), and a good source of protein and potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, you can absolutely use fresh rhubarb! Just ensure it is cleaned, trimmed, and chopped into similar-sized pieces as the frozen variety. Fresh rhubarb may require a slightly shorter baking time, so keep an eye on it during the last 10 minutes.
What if I want to make this recipe gluten-free?
To make this crisp gluten-free, substitute the all-purpose flour with a gluten-free blend or almond flour. Ensure your oats are certified gluten-free, as some may be processed in facilities that handle gluten-containing grains.
Can I make this ahead of time?
Yes, you can prepare the fruit filling and streusel topping separately a day in advance. Store them in the fridge, and then assemble and bake just before serving for the best texture. This is a great option for hosting, as it allows you to enjoy your guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).