Rhubarb Raspberry Crisp

Preheat the oven to 350 degrees F (175 degrees C).

Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.

Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.

Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.

Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.