Blueberry Rhubarb Crisp

A favorite dessert when we have an abundance of berries or rhubarb. We’ve even been known to make it for dinner during peak berry season! Blueberry Rhubarb Crisp can be made year-round with frozen berries. Rhubarb also freezes well – just slice and freeze in Ziploc freezer bags. The crumb topping is wholesome and delicious, so I consider this a relatively healthy dessert. Serve warm with a scoop of creamy vanilla ice cream.

First, heat your oven to 375 degrees.

Then fill the bottom of a 9×13 pan with a combination of berries and sliced rhubarb. Sprinkle the berries with 1-2 T. sugar or honey. I use 2 T. for this recipe since rhubarb is sour. You can use less sugar with naturally sweet fruits/berries. Stir to distribute.

Next, make the crumb topping and sprinkle it on top. Put in the oven and bake for 30-40 min until it’s bubbling in the middle and the fruit is soft when pierced with the tip of a knife.

Cool the crisp for 15 minutes on the stove or rack, then serve it to warm with a scoop of vanilla ice cream.

Variations: Any combination of berries/fruit can be used (blueberries, raspberries, blackberries, sliced strawberries, etc.) You can omit the rhubarb and use all berries or substitute sliced apples or peaches in place of part of the berries. Feel free to experiment. Blueberry Peach, Raspberry Rhubarb, Apple Blackberry, Triple Berry… you get the idea!

Here’s our youngest son chopping rhubarb in our lovely carpeted kitchen. I taught all of our children how to cut food safely with knives when they were 8 years old. It’s an essential life skill in my book. Our little guy loves making edible “experiments” and culinary creations. We’re having Blueberry Rhubarb Crisp for dessert tonight!

Print Recipe

Blueberry Rhubarb Crisp

Make this delectable dish when you have an abundance of berries or rhubarb. I consider this a relatively healthy dessert – fresh produce topped with a wholesome buttery crumb topping. Serve warm with a scoop of vanilla ice cream.

Prep Time10 minutes mins

Cook Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: Blueberry, Rhubarb, crisp

Servings: 6

Ingredients

Berry Layer

• 6 C. blueberries fresh or frozen
• 2 C. rhubarb cut in 1" pieces
• 1-2 Tbsp. sugar or honey

Crumb Topping

• 1/2 C. whole wheat flour or gluten-free sub
• 1/2 C. brown sugar
• 6 Tbsp. cold butter cut in 1/2" chunks
• 2 C. rolled oats quick or old-fashioned
• 2 Tbsp. ground flaxseed optional
• 1/2 Tbsp. cinnamon
• 1/4 tsp. salt

Instructions

• Heat oven to 375F.
• Put berries and rhubarb in the bottom of a 9×13 pan. Sprinkle with sugar and toss to coat.
• Combine all crumb topping ingredients in a stand mixer with a paddle attachment. Mix for 3-5 minutes until crumbly. Or use a pastry mixer to cut butter in by hand.
• Sprinkle crumb topping evenly over berry mixture.
• Bake at 375F for 30-40 minutes until it's bubbling in the middle and rhubarb is soft when pierced with the tip of a knife.
• Cool for 15 minutes then serve warm with a scoop of vanilla ice cream. Enjoy!

Have you tried our Blueberry Rhubarb Crisp recipe? Rate it below…