Description
Rhubarb and Blueberry Crisp is a delightful dessert that perfectly marries the tartness of rhubarb with the sweetness of juicy blueberries, all topped with a crunchy oat crumble. This warm, comforting dish not only fills your kitchen with an irresistible aroma but also guarantees seconds at any gathering. Easy to make and endlessly adaptable, this crisp is an ideal treat for cozy evenings or special occasions.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 2 cups blueberries
- ¾ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine chopped rhubarb, blueberries, granulated sugar, flour, and cinnamon. Mix until well-coated.
- In another bowl, mix oats, flour, brown sugar, salt, and cinnamon. Cut in cold butter until the mixture is crumbly.
- Spread the fruit mixture evenly in a greased baking dish and top with oat mixture.
- Bake for 35-40 minutes until bubbly around edges and golden brown on top.
- Let cool slightly before serving warm with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 25g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg