Mini Cast-Iron Raspberry Rhubarb Crisps
featured in Mini Cast Iron Fruit Crisps
Take your taste buds on a rustic and charming journey with these mini desserts! A tangy and sweet combination of raspberries and rhubarb is topped with a crispy, buttery topping that will have you savoring every last bite.
Tasty Team
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
1 hr 15 min
1 hr 15 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
Raspberry Rhubarb Filling
- 2 cups rhubarb (200 g), scrubbed and thinly sliced on the bias
- 1 cup raspberry (125 g)
- ¼ cup organic sugar (50 g)
- 1 ½ teaspoons arrowroot powder
- fresh ginger, 1 inch (2.5 cm) peeled and grated
Crisp Topping
- 1 cup old fashioned rolled oat (80 g), divided
- ¼ cup raw almonds (35 g)
- 1 tablespoon flax seed
- 2 tablespoons pumpkin seeds
- 2 tablespoons almond flour
- 1 pinch kosher salt
- 1 teaspoon ground ginger
- 2 tablespoons maple syrup
- 3 tablespoons coconut oil, melted
Special Equipment
- 2 cast iron skillets, 4 1/2 inch (10 cm)
Preparation
- Preheat the oven to 375˚F (190˚C).
- Make the filling: In a medium bowl, mix together the rhubarb, raspberries, sugar, arrowroot powder, and ginger until the fruit is well coated. Set aside while you prepare the topping.
- Make the topping: In a food processor, combine ½ cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20–30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
- Transfer the topping to a medium bowl and fold in the remaining ½ cup (45 g) oats.
- Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
- Bake for 22–25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
- Let cool for 10 minutes before serving.
- Enjoy!
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