Ingredients for Blueberry Rhubarb Crisp
- 1 ½ cups all-purpose flour
- Rolled Oats
- Brown Sugar
- ½ cup (1 stick) cold unsalted butter
- 4 cups chopped rhubarb
- 2 cups fresh blueberries
- ¾ cup packed light brown sugar + ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup water
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How to Make Blueberry Rhubarb Crisp
- Preheat oven to 350°F (175°C).
- Make the topping: In a large bowl, combine 1 ½ cups all-purpose flour, 1 cup rolled oats, ¾ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ½ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Prepare the filling: In a lightly greased 8x8 inch baking dish, combine 4 cups chopped rhubarb, 2 cups fresh blueberries, ¾ cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon lemon zest.
- Pour ¼ cup water over the filling and gently stir to combine.
- Sprinkle the oat topping evenly over the fruit filling.
- Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
1371g
Fat
296g
Carbs
171g
