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Delightful Blueberry Rhubarb Crisp

Delightful Blueberry Rhubarb Crisp

A classic, comforting dessert featuring sweet blueberries and tart rhubarb under a perfectly buttery, crunchy oat topping. Easy to make and perfect served warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Filling
  • 3 cups rhubarb chopped into 1/2-inch pieces
  • 2 cups fresh or frozen blueberries If using frozen, do not thaw
  • 3/4 cup granulated sugar adjust to taste depending on rhubarb tartness
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
Crisp Topping
  • 1 1/2 cups rolled oats old-fashioned preferred
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cold unsalted butter cut into small cubes

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the filling: In a large bowl, gently toss together the chopped rhubarb, blueberries, granulated sugar, 2 tablespoons of flour, and vanilla extract until evenly coated.
  3. Pour the fruit mixture into the prepared baking dish and spread into an even layer.
  4. Prepare the topping: In a separate medium bowl, whisk together the rolled oats, 1 cup of flour, brown sugar, cinnamon, and salt. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Sprinkle the topping evenly over the fruit filling in the baking dish.
  6. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is thick and bubbly around the edges. If the topping browns too quickly, loosely cover with foil.
  7. Remove from the oven and let cool for at least 15 minutes before serving warm, preferably with vanilla ice cream or whipped cream.

Notes

If using frozen fruit, do not thaw completely, as this can make the crisp watery. Ensure the butter for the topping is very cold for the best crumbly texture. This dessert can be made ahead and refrigerated for up to 2 days before baking.