I created this blueberry and rhubarb crisp because I still had tons of rhubarb hanging around in my freezer and I didn't want the go-to strawberry-rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.
Ingredients
- brown sugar: 0.25 cup
- white sugar: 0.25 cup
- oats: 0.25 cup
- all-purpose flour: 1 tsp
- pinch ground cinnamon: 1 piece
- rhubarb: 1 cup (chopped)
- blueberries: 1 cup
- all-purpose flour: 0.5 cup
- oats: 0.33333 cup
- pinch ground cinnamon: 1 piece
- pinch ground nutmeg: 1 piece
- butter: 0.5 cup (divided, melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
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Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
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Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
