Blueberry Rhubarb Crisp With Pistachio Crust

1. 1

   If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.

2. 2

   Preheat oven to 375.

3. 3

   Topping:

4. 4

   Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.

5. 5

   Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.

6. 6

   Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).

7. 7

   Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.

8. 8

   Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.