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.
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 9x13 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!