Blueberry Rhubarb Crisp

"Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from but had to guess the remainder of the recipe as it ended at step 2."
photo by Jennifer Michele photo by Jennifer Michele
photo by Jennifer Michele
photo by Barbara D. photo by Barbara D.
photo by mattmmille photo by mattmmille
Ready In:
1 8X8 Pan




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

Questions & Replies

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  1. gesegnet18
    anything w/ blueberries (fresh) I add lemon juice. Good idea w/ the cast iron.
  2. 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!
    • Review photo by Barbara D.
  3. Dennis A.
    I use blueberry pie filling it makes it really good
  4. 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.
  5. 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.


I love to grow vegetables, cook with vegetable and eat vegetables. I love trying new foods and learning new ways to prepare them. Reading and collecting old gardening and cookbooks is one of my favorite hobbies. <br>I also pride myself on introducing my 4 children to new foods - especially healthy ones. <br>I'm in my glory when we sit around a couple of artichokes and they argue over the pieces of butter dipped heart <br>Oh- Pet Peeve - Limp, Soggy vegetables <br><img src= border=0 alt=Photobucket>
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