Blueberry Rhubarb Crisp With Pistachio Crust

"This is the time of year that I pull out my stash of frozen fruit. I love crisps....but this has to be one of my absolute favorite!!! The pistachio nuts are the secret ingredient"
 
Blueberry Rhubarb Crisp With Pistachio Crust created by magpie diner
Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • If berries are frozen, slightly thaw. In a bowl, stir together sugar and flour. Add fruit to sugar mixture, tosing well and spread mixture into baking dish.
  • Preheat oven to 375.
  • Topping:

  • Coarsely chop pistachios. In a bowl, mix the flour and sugars. Cut the butter into cubes with your fingers or a pastry blender, blending the flour mixture until it resembles coarse meal. Add pistachios and toss well.
  • Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner.
  • Bake crisp in oven until filling is bubbling and topping is crisp and golden, about 50 minutes. (can be done in advance).
  • Just before serving, heat crisp in 300 oven for 20 - 30 minutes until just warm. Serve with ice cream or frozen yogurt.
  • Note: When measuring out the fruit. I just add the blueberries and enough rhubarb to the baking dish, taking in to allowance the shrinkage of cooking. If no rhubarb is available, just use all blueberries.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Abby Girl
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Bluemonkey
    This was very good. I substitued some minute tapioca for the flour and should have used a bit more sugar as my home grown rhubarb was quite sour. My nephew demanded I send him the recipe after he ate a healthy portion for Easter dinner dessert.
     
  2. magpie diner
    Blueberry Rhubarb Crisp With Pistachio Crust Created by magpie diner
  3. magpie diner
    Very nice! I don't think I've ever bothered to cook rhubarb. Seeing as I can't seem to kill it off in the garden, I figured it was trying to tell me I should. This really fit the bill. Followed as directed, except used slightly less butter trying to save few calories (maybe 4 tbsp instead of 6). I chose this recipe because it didn't use a ton of sugar in the fruit mixture...so you still get quite a bit of the rhubarb tang. Unfortunately no pistachios on hand so walnuts instead...everyone said it was very good. Thanks Abby, I'll be making this again.
     
  4. magpie diner
    Very nice! I don't think I've ever bothered to cook rhubarb. Seeing as I can't seem to kill it off in the garden, I figured it was trying to tell me I should. This really fit the bill. Followed as directed, except used slightly less butter trying to save few calories (maybe 4 tbsp instead of 6). I chose this recipe because it didn't use a ton of sugar in the fruit mixture...so you still get quite a bit of the rhubarb tang. Unfortunately no pistachios on hand so walnuts instead...everyone said it was very good. Thanks Abby, I'll be making this again.
     
  5. kim in Manitoba
    I love this recipe. I have been making it for years as I found it on the epicurious website quite a while ago. I love the combination of fruits and really like the pistachio crust. I have made it many times for company and it is always a hit.
     
Advertisement

Find More Recipes