Raspberry-Rhubarb Crisp

The irresistible buttery filling of spiced oatmeal and the perfect balance of sweetness and tartness in the fruit filling make this recipe a favorite for every summer. Carolyn Beth Vail, author of Williams-Sonoma Pie & Tart (Simon & Schuster, 2003), created it for Sunset many years ago. Serve this fresh raspberry-rhubarb crisp with lightly sweetened whipped cream or vanilla ice cream.
Preheat the oven to 350 degrees. Combine the oats, flour, walnuts, brown sugar, cinnamon, ginger, and salt in a large bowl. Rub the butter into the oatmeal mixture with your fingers until smooth and large lumps form. Cover and refrigerate.Combine the granulated sugar and cornstarch in another large bowl. Add the raspberries and rhubarb and gently stir to combine with the cornstarch mixture. Place in a 2-to 3-inch shallow baking dish and sprinkle evenly with the topping.Bake crispy until the filling is golden brown and the fruit starts to bubble, about 45 minutes. Serve warm or at room temperature with ice cream.