Best Blueberry Rhubarb Crumble
- Reviews 4
Ready In: 50 mins
Serves: 6
Ingredients
Filling
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 3 cups rhubarb (1/4 inch slices)
- 2 cups blueberries (frozen work great)
- 3 tablespoons unsweetened apple juice
- 1 tablespoon fresh lemon juice (bottled is fine)
- 1 tablespoon butter
Crumb Topping
- 3⁄4 cup flour
- 3⁄4 cup brown sugar
- 6 tablespoons butter
- 1 teaspoon cinnamon
Directions
- Preheat oven to 350.
- Thoroughly mix sugar and cornstarch in the bottom of a large pot.
- Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
- Stir to combine with sugar and cornstarch.
- Continue to stir and cook over medium heat until thick and glossy.
- Transfer to pie pan. Top with crumble.
- Bake for 30 - 35 minutes.
- Enjoy with vanilla ice cream -- yummy!
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