Blackberry Rhubarb Crisp – a delicious recipe with tapioca, lemon, sugar, fresh blackberries, fresh rhubarb, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375.
2
Lightly butter a 9x13 baking dish.
3
Combine tapioca, lemon juice, and sugar. Stir until well blended.
4
Add berries and rhubarb. Stir gently to blend well; try not to break up the berries.
5
Pour mixture into prepared baking dish.
6
Prepare topping and sprinkle crumbs on top of the fruit in baking dish.
7
Bake for 35 minutes, or until top is crispy and lightly browned.
8
For topping: In a small bowl, combine 1 cup sugar, 1/4 cup flour, 3/4 cup QC oatmeal, and lemon zest. Using fingers, rub 1/2 cup softened butter into flour mixture to form large crumbs.
9
Note: You can substitute another berry, or make with rhubarb only. Adjust measurements accordingly. For extra crunch, add walnuts or pecans.
422
kcal
Calories
108
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon dry tapioca, 1 lemon, juice and zest of, grated, 1 cup sugar, 2 cups fresh blackberries, and more.
Yes, Blackberry Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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