Rhubarb Blueberry Crisp Recipe

Name: Rhubarb Blueberry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FRUIT FILLING:; 2 cups Rhubarb, Chopped In 1/2 To 3/4 Inch Pieces; 1/2 cups White Granulated Sugar; 1-1/2 cup Fresh Or Frozen Blueberries; 1 Tablespoon Flour; FOR THE CRISP TOPPING:; 3/4 cups All-purpose Flour, Unbleached; 3/4 cups Brown Sugar (light Or Dark); 1/2 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/2 cups Unsalted Butter, Softened; 1/2 cups Old Fashioned Oats; 1/2 cups Walnuts Or Pecans; Vanilla Ice Cream For Topping, Or Your Flavor Of Choice

Servings: persons

FOR THE FRUIT FILLING:
2 cups Rhubarb, Chopped In 1/2 To 3/4 Inch Pieces
1/2 cups White Granulated Sugar
1-1/2 cup Fresh Or Frozen Blueberries
1 Tablespoon Flour
FOR THE CRISP TOPPING:
3/4 cups All-purpose Flour, Unbleached
3/4 cups Brown Sugar (light Or Dark)
1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
1/2 cups Unsalted Butter, Softened
1/2 cups Old Fashioned Oats
1/2 cups Walnuts Or Pecans
Vanilla Ice Cream For Topping, Or Your Flavor Of Choice

1
For the fruit filling, place the rhubarb and sugar in the bottom of 1 1/2 to 2-quart baking dish. A souffle dish or a glass baking dish works well. 2 to 3-inch depth is preferable so as to allow optimal surface area for topping but not too shallow so the fruit dries out. Allow the rhubarb to sit coated with the sugar for up to half an hour.
2
Meanwhile, prepare the crisp topping. In a bowl, place flour, sugar, salt, and cinnamon together and mix. Add butter and cut in with a fork or you fingers. When well blended, add oats and nuts.
3
To the rhubarb, add the blueberries and the flour and mix. Sprinkle the topping over the fruit.
4
Bake at 375u00b0F for 35 to 40 minutes in the center of the oven. When the topping is browned and the fruit is bubbling, it is done.
5
In my opinion, vanilla ice cream is the only topping that is the perfect accompaniment to fruit pies, crisps and cobblers. Feel free to let your creativity run wild on what to top your pie with, but in my dish, vanilla rules.

709

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE FRUIT FILLING:, 2 cups Rhubarb, Chopped In 1/2 To 3/4 Inch Pieces, 1/2 cups White Granulated Sugar, 1-1/2 cup Fresh Or Frozen Blueberries, and more.

Yes, Rhubarb Blueberry 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.

Rhubarb Blueberry Crisp

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