Rhubarb, Raspberry, and Grand Marnier Crisp
 
Prep time
Cook time
Total time
 
Recipe By:
: Dessert
Serves: 6 servings
Ingredients
Fruit
  • 3 cups ½-inch slices of rhubarb
  • 3 cups raspberries
  • ½ cup raw sugar
  • Zest and juice of 1 orange
  • 4 tablespoons Grand Marnier
  • 3 tablespoons cornstarch
Topping
  • 8 tablespoons butter, cut into 1" pieces
  • 1 cup old-fashioned oats
  • ½ cup flour
  • ¼ teaspoon salt
  • 3 tablespoons finely chopped crystallized ginger
Instructions
  1. Preheat oven to 350 degrees.
  2. Use a little of the butter from the topping to grease 6 small gratin dishes or an 8x8-inch baking dish.
  3. Combine all of the fruit filling ingredients in a large mixing bowl and stir to combine. Allow the fruit to macerate while making the topping
  4. Place all of the topping ingredients in another mixing bowl. Using a fork, smash the butter into the oats and flour until there are large "crumbles" measuring about ½-inch in size. I used my fingers at the end to press the dry bits on the bottom of the bowl into the moister mixture on top.
  5. Divide the fruit mixture evenly in the gratin dishes. Spread the topping evenly on top and place the baking dishes on a parchment-lined baking sheet.
  6. Bake for 30-35 minutes for the gratins or 50-60 for the 8x8 baking dish, until golden brown. The fruit should be bubbling up around the edges of the crumble.
  7. Allow the crumble to cool before serving.
Recipe by The Gardener Cook at https://www.thegardenercook.com/rhubarb-raspberry-and-grand-marnier-crisp/