Blueberry Rhubarb Crisp

Submitted by veggienut

"Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 1 8X8 Pan

ingredients

• Topping

• 1 cup flour
• 1⁄2 cup rolled oats
• 3⁄4 cup brown sugar
• 1⁄2 cup butter, melted

• Filling

• 2 cups rhubarb
• 2 cups blueberries
• 3⁄4 cup sugar
• 1⁄4 cup flour
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup water

directions

1. Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
2. In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
3. Sprinkle topping over mixture.
4. Bake at 350°F for 30 minutes.

Reviews

[gesegnet18]

anything w/ blueberries (fresh) I add lemon juice. Good idea w/ the cast iron.

 

[Barbara D.]

Great recipe! Used whole wheat pastry flour, increased oats to 1 cup, and used 2 cups frozen blueberries. Decreased water amount to 1/8 cup. Baked at 350 degrees for 45 minutes. Used my cast iron corn bread pan and sprayed with Pam. Absolutely yummy!

 

[Dennis A.]

I use blueberry pie filling it makes it really good

 

[maddog-210]

I made this a few days ago and found it needed more baking time at a higher temperature, At 30 minutes at 350 the rhubarb was more that al dente! I ended up backing it again at 475 for about 25 minutes.

 

[Jennifer Michele]

I really hate having things go bad because we haven't eaten them in time, so this recipe worked perfectly with my fresh blueberries and rhubarb that had been out for a couple of days.<br/>I used cardamon rather than cinnamon for a little different dimension. Also, I have a canister of quick oats that were accidentally purchased and then opened, so I used those rather than the rolled. I prefer rolled generally, but the quick worked out perfectly too.