RCI-DS.004.0241.001
Ruby Razz Crunch
Ruby Razz Crunch from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- (1 lb.) pkg. thawed1 unitfrozen rhubarb, cut if pieces are large
- (10 oz.) pkg. thawed1 unitfrozen red raspberries (reserve
- c. for topping)1/4 unit
- 1/2 unit
- 3 Tbsp
- c. sifted Pillsbury's Best enriched flour1 1/2 unit
- c. quick-cooking oats1 unit
- French's cinnamon1 tsp
- c. melted butter1/2 unit
Method
1
Preheat your oven to 375°F (190°C) and prepare a 9-inch pie dish by lining it with your pastry crust, crimping the edges as desired.
10 minutes
2
In a large mixing bowl, whisk together the granulated sugar and cornstarch until evenly combined.
2 minutes
3
Add the fresh or frozen raspberries to the sugar and cornstarch mixture, gently folding until the berries are evenly coated. If using frozen raspberries, do not thaw them beforehand.
3 minutes
4
Pour the raspberry filling into the prepared pie crust, spreading it evenly across the bottom.
2 minutes
5
Prepare the crunch topping by combining flour, sugar, and cold butter in a bowl, working the mixture with your fingertips until it resembles coarse, pea-sized crumbs.
5 minutes
6
Sprinkle the crunch topping evenly over the raspberry filling, covering it completely from edge to edge.
2 minutes
7
Place the pie on the center rack of the preheated oven and bake until the topping is golden brown and the filling is bubbling around the edges.
45 minutes
8
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing, so the filling can set properly.
120 minutes