"Bluebarb" Blueberry Rhubarb Crisp
Ingredients40 m servings 292 cals
- Preheat 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.
Per Serving: 292 calories; 16.1 g fat; 35.7 g carbohydrates; 2.7 g protein; 41 mg cholesterol; 113 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was delicious but it had no volume! It came out so flat in the pan. Please, for anyone who is trying this dish, at least double the recipe.
I made a double batch because I wanted more fruit. I like that oats instead of flour are mixed in the fruit to absorb moisture. I added 1 Tbs of fresh mint, because I have it in the garden, an...
I doubled the recipe and baked in a 9x13 pan and added 10 minutes to the baking time. I used saskatoons (service berries) instead of blueberries because that's what I had. It wasn't quite as cri...
Such a delicious twist on always seeing rhubarb with strawberries. I added 2 cups of blueberries and also doubled the topping as I love lots of crumble. My husband took it to work for a pot luck...
I made this today, doubled the fruit, a similar crumble of flour oats and butter. This was so delicious....a big hit, definitely will make this again and again. Thanks
Wonderful recipe! The family loved it! I quadrupled the recipe, and it fit my glass 9x13 pan perfectly. There was a lot of juice in the bottom of the pan, so I'll probably put half of the crumb...
Delicious! I quadrupled the fruit filling part and doubled the topping. Baked in 8.5x11 pan.