Serves 9
192 cal · 60 min
Rhubarb Blueberry Crisp
Recipe GLPR399c7b628c3d4f
A warm, comforting dessert featuring tart rhubarb and sweet blueberries in a thickened fruit filling, topped with a buttery oat and brown sugar crumble. Baked until the topping is golden and the fruit bubbles at the edges, this crisp is delicious served warm with vanilla ice cream or enjoyed cold the next day.
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Ingredients
3 cups chopped rhubarb
3 cups blueberries
2 tablespoons cornstarch
1/4 cup sugar
1 cup 100% fruit juice
1 teaspoon vanilla extract
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup old fashioned rolled oats
1/4 cup unsalted butter, melted
Directions
Preheat your oven to 350°F and arrange an 8x8 inch baking dish on the counter.
In a medium bowl, whisk together the brown sugar, all-purpose flour, and rolled oats until evenly combined. Pour in the melted butter and stir until the mixture resembles moist crumbs. Set this topping mixture aside.
Spread the chopped rhubarb and blueberries evenly in the prepared baking dish.
In a medium saucepan, combine the cornstarch and sugar. Gradually pour in the fruit juice while stirring constantly to prevent lumps.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and becomes glossy, about 3-5 minutes. The filling should coat the back of a spoon.
Remove from heat and stir in the vanilla extract until well combined.
Pour the warm fruit filling evenly over the rhubarb and blueberries in the baking dish.
Break the oat topping into small clumps and scatter evenly over the fruit filling.
Bake for 45 minutes or until the topping is golden brown and the fruit filling bubbles gently at the edges of the dish.
Remove from the oven and let cool for 10 minutes before serving. Enjoy warm or allow to cool completely and serve at room temperature.
