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
- 0.25 cups brown sugar
- 0.25 cups white sugar
- 0.25 cups oats
- 1 teaspoon all-purpose flour
- 1 pinch ground cinnamon
- 1 cup chopped rhubarb
- 1 cup blueberries
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
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.
-
3
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.
-
4
Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
-
5
Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
Nutrition Facts
Per serving
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