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Rhubarb Raspberry Crumble

The crumbly topping on this slightly sweet, slightly tart dessert really takes the cake. With slivered almonds, coconut and brown sugar, what’s not to love? Heidi Farnworth — Riverton, Utah
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    8 servings


  • 3 cups chopped fresh or frozen rhubarb, thawed
  • 2 cups fresh raspberries
  • 2 teaspoons lemon juice
  • 1/2 cup sugar
  • 1/2 cup reduced-fat plain yogurt
  • 1/3 cup reduced-fat sour cream
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/2 cup quick-cooking oats
  • 1/3 cup whole wheat flour
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 3 tablespoons thawed apple juice concentrate
  • 1/4 cup slivered almonds


  • In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over rhubarb mixture and stir gently to coat. Transfer to an 11x7-in. baking dish coated with cooking spray.
  • For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.
  • Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm.
Nutrition Facts
1 each: 264 calories, 9g fat (5g saturated fat), 42mg cholesterol, 71mg sodium, 42g carbohydrate (27g sugars, 5g fiber), 6g protein.

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