Description
Delicious Sweet Pineapple Rhubarb Crisp with a juicy fruit filling and a buttery, crunchy oat topping. Perfect balance of sweet and tangy flavors.
Ingredients
- For the filling:
- 3.5 cups rhubarb (cut into 1-inch pieces)
- 20 oz crushed pineapple
- 1 cup sugar
- 3.5 tbsp tapioca
- 1.5 cups raspberries
- 1/2 teaspoon ground cinnamon
- For the topping:
- 1 1/4 cups flour
- 1.5 cups oats
- 1 cup brown sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pecans (finely chopped)
- 3/4 cup butter (melted and cooled)
Instructions
- Preheat oven to 180°C (350°F).
- In a large bowl, mix flour, oats, brown sugar, baking soda, salt, and cinnamon. Add pecans, then stir in melted butter until crumbly. Set aside.
- In another bowl, combine rhubarb, crushed pineapple, sugar, tapioca, raspberries, and cinnamon. Let sit for 15 minutes.
- Transfer fruit mixture into a greased 9×13-inch baking dish and spread evenly.
- Top with the crumb mixture, breaking up large clumps.
- Bake for 45 minutes until golden brown and bubbling.
- Cool for at least 10 minutes before serving.
Notes
- Letting the filling rest helps thicken it properly.
- Use room temperature butter for best crumb texture.
- Serve warm with vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American