For a richer flavor, consider browning the butter before adding it to the topping. If you don't have fresh blueberries, frozen ones work just as well. No need to thaw them before using. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
Blueberry Rhubarb Crisp
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS64
A delightful crisp that marries the tartness of rhubarb with the sweetness of blueberries, creating a symphony of flavors perfect for any occasion. Enjoy warm with a scoop of vanilla ice cream for an extra touch of indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol41 mg
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Fiber2 g
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Protein3 g
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Saturated Fat10 g
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Sodium113 mg
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Sugar20 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a mixing bowl, whisk together the brown sugar, granulated sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon. (2 minutes)
03
StepAdd the chopped rhubarb and blueberries to the sugar mixture; stir gently to coat evenly. Pour the fruit mixture into a small baking dish. (3 minutes)
04
StepIn a separate bowl, combine 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg. Add enough of the melted butter (about half) to create a crumbly topping. (5 minutes)
05
StepSprinkle the crumbly topping evenly over the rhubarb and blueberry mixture in the baking dish. Drizzle the remaining melted butter over the top of the topping. (2 minutes)
06
StepBake in the preheated oven until the topping is golden brown and the filling is bubbling, approximately 20 to 30 minutes. (25 minutes)
07
StepLet the crisp cool for at least 5 minutes before serving to allow the filling to set slightly. (5 minutes)
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Velva Robel
Jun 27, 2025The tartness of the rhubarb and the sweetness of the blueberries are a perfect combination.
Albin Brekke
May 5, 2025This is my new go-to dessert recipe!
Dorthy West
Apr 20, 2025I appreciate that the recipe is easy to follow, even for a beginner baker like me.
Gregory Bartoletti
Jan 28, 2025The crumbly topping is perfect – not too sweet, not too dry.
Amelie Dubuque
Dec 30, 2024I’ve made this several times now, and it’s always a hit.
Mikel Reichert
Dec 16, 2024This recipe is amazing! My family loved it, and it was so easy to make.
Estelle Lubowitz
Nov 16, 2024I tried it with raspberries instead of blueberries, and it was just as delicious!
Eulalia Mohrsatterfield
Oct 24, 2024I added a scoop of vanilla ice cream, and it was heavenly!