Raspberry-Rhubarb Crumble with Cracklin' Oat Bran Topping

May 25, 2015
Photo by Mark Weinberg
  • 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
In This Recipe
  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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Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.