Rhubarb-Raspberry Crumble

Rhubarb is a tangy counterpart for sweet raspberries in this fruit crumble recipe. For a nutty flavor and a boost of nutrition, this healthy dessert uses whole-grain rye flour and toasted pecans. Serve the crumble with your favorite vanilla frozen yogurt or a dollop of whipped cream.

Prep/Cook Time: 1 Hour 30 Minutes, Servings: 10

Ingredients

Filling

• 8 cups sliced rhubarb (½ inch; about 2 pounds), fresh or frozen (thawed)
• 1½ cups raspberries, fresh or frozen (thawed)
• ⅔ cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Topping

• ½ cup all-purpose flour
• ½ cup rye flour (or use 1 cup all-purpose flour total)
• 6 tablespoons packed brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 8 tablespoons cold unsalted butter
• (1 stick), cut into 1-inch pieces
• ½ cup pecans, coarsely chopped

Directions

1. Preheat oven to 375°F. Coat a 9-by-13-inch glass or ceramic baking dish with cooking spray.
2. To prepare filling: Combine rhubarb, raspberries, granulated sugar, cornstarch and vanilla in the prepared baking dish. Let stand while you make the topping.
3. To prepare topping: Combine all-purpose flour, rye flour (if using), brown sugar, baking powder and salt in a mixing bowl. Pinch butter into the flour mixture with your fingertips until it is pea-sized. Squeeze a handful of dough firmly in your palm, then crumble it coarsely over the rhubarb mixture. Continue with the rest of the mixture until the fruit is evenly covered. Sprinkle with pecans.
4. Bake until the fruit is bubbling, and the topping is golden brown, about 50 minutes. Let cool for 10 minutes before serving.

Nutritional Information

Per Serving: 281 calories; 14 g fat (6 g sat, 5 g mono); 24 mg cholesterol; 39 g carbohydrate; 21 g added sugars; 24 g total sugars; 3 g protein; 4 g fiber; 173 mg sodium; 372 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.