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Roasted Rhubarb and Raspberry Crisp

  • Prep Time: 40 min
  • Cook Time: 25 min
  • Total Time: 65 min
  • Yield: 8- 4oz crisps
Created by Queer Eye's food & wine expert, Antoni Porowski, for our 2022 Summer Solstice Farm to Table Dinner! Check out this Roasted Rhubarb and Raspberry Crisp, made with our Honey Cinnamon Sweet Thins, Salted Pistachio Crumble & a Coconut Whip.


For the filling:
1lb rhubarb, cut into 1-inch pieces
6oz raspberries
3/4 cup granulated sugar
1 teaspoon fresh squeezed lemon juice
2 tablespoons corn starch
1/4 teaspoon kosher salt 
For the topping:
1 cup ground Simple Mills Honey Cinnamon Sweet Thins, divided.
1/2 cup oats
1/2 cup pistachios, roughly chopped
1/2 cup coconut oil, melted
2 tablespoons coconut sugar
pinch of kosher salt


PREHEAT oven to 375 degrees. In a large bowl combine rhubarb, raspberries, sugar, corn starch, salt, and lemon juice and let sit for 30 minutes on the counter, stirring occasionally. 
REMOVE 2 tablespoons of ground honey cinnamon sweet thins and set aside, then combine the remaining sweet thins, oats, pistachios, salt, coconut oil and coconut sugar in a medium bowl. mix to combine. 
FILL 8 4-ounce ramekins 2/3rds of the way with filling. place them on a foil-lined baking sheet, and bake for 15 minutes, until fruit has softened.
REMOVE ramekins from the oven, and evenly distribute topping among all eight vessels. Return to oven and bake on the center rack for 10 minutes, or until the fruit is bubbling and the topping is golden brown. 
COOL to room temperature. Wipe off any juices that may have overflowed.
TOP crisps with a dollop of coconut whipped cream, and a sprinkle of remaining ground sweet thins.