Print: 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.

Prep

16 min

Cook

32 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/blueberry-rhubarb-crisp