Raspberry-Rhubarb Crumble with Cracklin' Oat Bran Topping

By • May 25, 2015 0 Comments

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Serves 6 to 8, maybe more

  • 360 grams raspberries
  • 420 grams rhubarb, chopped into bite-sized pieces
  • 1/4 cup raw sugar, or more to taste
  • 1 pinch salt
  • 250 grams Cracklin' Oat Bran cereal
  • 50 grams roughly chopped walnuts
  • 50 grams roughly chopped pecans
  • 4 tablespoons cold unsalted butter
  1. Preheat the oven to 350° F.
  2. In a medium bowl, mix together the raspberries, rhubarb, sugar, and salt. If your raspberries are not sweet, you might consider adding another 2 tablespoons or 1/4 cup of sugar. Set aside.
  3. Use a food processor to grind the Cracklin' Oat Bran into a powder that resembles oat bran. In a medium bowl, mix this with the walnuts and pecans. Using your fingers, work the butter into the dry ingredients until you have clumps.
  4. Dump the fruit into a 9- or 10-inch ovenproof skillet or baking dish. Top with the Cracklin' Oat Bran crumble. Bake for 30 to 40 minutes, until the fruit is bubbling and the top is golden-brown and crisp.
  5. Serve warm with vanilla ice cream.

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