Raspberry Rhubarb Crisp

Ingredients

For the crisp topping:

• 1 cup all-purpose flour
• ½ cup old-fashioned rolled oats or quick-cooking
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup butter (1 stick/8 tablespoons), chilled and cubed
• ½ cup chopped almonds or pecans

For the fruit layer

• 4 cups (1 lb approx) sliced fresh rhubarb (½ inch)
• 2 cups raspberries or chopped strawberries
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• Zest and juice of one medium size orange

Directions

1. Preheat oven to 350°F and lightly grease 2 quart baking dish or a 8X8 or 9×9 baking dish
2. In a large bowl gently toss rhubarb, raspberries, orange juice, orange zest, vanilla, almond extract if using, sugar and corn starch until combined.
3. Spoon into prepared baking dish
4. In a medium bowl toss together the flour, oats, spices, and brown sugar to combine. Add the butter and rub it through until the mix is crumbly. You could also cut the butter un using a pastry cutter. Toss in the chopped almonds or pecans.
5. Top or sprinkle over the crumble topping over the rhubarb mixture evenly gently pressing it over top and bake for 45-50 minutes, until fruit is bubbling and crumble is golden brown. If the topping is browning quickly, tent a piece of foil very loosely over the pan, so the foil is not touching the crisp.
6. Let the crisp rest for about 20 minutes before serving. Serve warm or cold with scoop of vanilla ice cream (or whipped cream).