Description
This Blueberry Rhubarb Crisp is the perfect balance of sweet and tart, combining juicy blueberries with tangy rhubarb under a golden, buttery oat topping. Easy to prepare and bursting with fresh flavor, this comforting dessert is ideal for summer gatherings or a cozy treat served warm with vanilla ice cream.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped
- 2 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, combine rhubarb, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, and vanilla extract. Mix well.
- Transfer the fruit mixture to the prepared baking dish and spread evenly.
- In another bowl, mix oats, flour, brown sugar, cinnamon, and salt.
- Pour in melted butter and stir until the mixture becomes crumbly.
- Sprinkle the topping evenly over the fruit mixture.
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove from the oven and let cool slightly before serving.
Notes
For extra crunch, add chopped nuts like almonds or pecans to the topping. You can substitute frozen fruit if fresh is unavailable—just thaw and drain excess liquid. Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry rhubarb crisp, fruit dessert, easy crisp recipe, summer dessert