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Dessert|Dessert & Baking|Fresh Fruit

Cranberry Rhubarb Crisp

Prep Time15 minutes
Cook Time40 minutes


For the filling

  • 3 cups chopped fresh rhubarb 1/2 inch pieces
  • 2 cups cranberries fresh or frozen
  • 1/2 cup granulated sugar
  • 3 tbsp cornstarch

For the topping

  • 1 cup rolled oats
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1/3 cup chopped walnuts or pecans; optional
  • 1/4 cup butter softened


  • Preheat the oven to 350 degrees F.
  • Combine the rhubarb, cranberries, sugar, and cornstarch in a large cast iron skillet (or baking dish). Stir everything well to combine.
  • Prepare the topping by combining the oats, flour, brown sugar, cinnamon, salt, walnuts, and softened butter in a large bowl. Mix well.
  • Spread the topping over the filling in the skillet.
  • Bake in the oven at 350 degrees F for about 40minutes, or until topping is golden and crisp and the filling is soft. Let cool slightly, then enjoy.


  • This recipe makes 6 larger servings or 8 smaller servings. The nutrition analysis is based on 8 servings.
  • Enjoy as-is or top with a scoop of vanilla ice cream.


Calories: 255kcal | Carbohydrates: 40.5g | Protein: 3g | Fat: 9.5g | Saturated Fat: 4g | Sodium: 88mg | Fiber: 3.5g | Sugar: 23g
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