Ingredients for Blueberry Rhubarb Crisp With Pistachio Crust
- 1 1/2 cups granulated sugar + 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour (for filling) + 1/2 cup all-purpose flour (for topping)
- 2 cups chopped rhubarb (optional)
- 4 cups blueberries (or 6 cups if omitting rhubarb)
- 1/2 cup shelled pistachios
- Brown Sugar
- 1/2 cup (1 stick) cold unsalted butter
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How to Make Blueberry Rhubarb Crisp With Pistachio Crust
- Preheat oven to 375°F (190°C).
- If using frozen fruit, let it thaw slightly.
- In a large bowl, gently combine 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/2 teaspoon ground cinnamon (optional).
- Add 4 cups blueberries and 2 cups chopped rhubarb (or 6 cups blueberries) to the sugar mixture. Toss gently to coat.
- Pour the fruit mixture into a lightly greased 8x8 inch or 9-inch baking dish.
- **Make the topping:** Coarsely chop 1/2 cup pistachios.
- In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and a pinch of salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the chopped pistachios.
- Sprinkle half of the crumble mixture evenly over the fruit filling.
- Crumble the remaining topping over the first layer.
- Bake for 50-60 minutes, or until the filling is bubbling and the topping is golden brown and crisp.
- Let cool slightly before serving. For extra warmth, heat in a 300°F (150°C) oven for 20-30 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or frozen yogurt.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
170g
Fat
38g
Carbs
20g
