blueberry rhubarb crisp
Recipes
Desserts
Blueberry Rhubarb Crisp
I created this blueberry and rhubarb crisp because I still had tons of rhubarb hanging around in my freezer and I didn't want the go-to strawberry-rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.
Ingredients
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup oats
- 1 teaspoon all-purpose flour
- 1 pinch ground cinnamon
- 1 cup chopped rhubarb
- 1 cup blueberries
- ½ cup all-purpose flour
- ⅓ cup oats
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- ½ cup melted butter, divided
Directions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
- Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter.
- Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
- Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
