Blueberry Rhubarb Crisp
Celebrate the sweet-tart goodness of summer with this irresistible Blueberry Rhubarb Crisp. Bursting with juicy blueberries and tender rhubarb, this easy dessert captures everything we love about summer fruit recipes—fresh, vibrant, and full of flavour, also topped with a buttery golden crumble.
Equipment
- 2 mixing bowls
- 1 Wooden Spoon or Spatula
- 1 8 inch square baking pan
- 1 Pastry cutter (optional)
Ingredients
Filling
- 3 cups sliced rhubarb
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Crumble Topping
- ½ cup quick rolled oats
- ½ cup brown sugar, packed
- ¼ cup flour
- ¼ teaspoon cinnamon
- ¼ cup butter, cold
Instructions
- Preheat oven to 375℉ and grease an 8 inch glass or metal baking dish with butter or non-stick spray.
Filling
- Combine filling ingredients in a large mixing bowl, stirring to combine well. Transfer filling to prepared baking pan and set aside.
Crumble Topping
- Combine oats, brown sugar, flour and cinnamon in a large mixing bowl. Dot with cold butter and blend with a pastry blender or rub in with clean hands, until mixture resembles course crumbs and butter is evenly distributed.
Assemble and Bake
- Sprinkle crumble over the prepared filling, completely covering from edge to edge. Bake at 375℉ for 35 to 45 minutes, until crumble is golden and crisp and fruit filling is bubbling up around the sides.
- Remove from oven and allow to cool slightly. Serve warm with vanilla ice cream or Chantilly cream.
Notes
Store leftovers, covered, in the refrigerator for up to 3 days. Reheat in the microwave for 1 to 2 minutes or in the oven at 350 degrees for about 10 minutes.
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https://www.redcottagechronicles.com/recipe/homemade-pie-recipes/blueberry-rhubarb-crisp/