Tart rhubarb and sweet blueberries come together under a crunchy, buttery oat topping. Serve warm with vanilla ice cream, and you’ve got a dessert (or breakfast; we don’t judge) that you’ll be craving all summer long!
Rhubarb season has arrived in Minnesota, and I couldn’t be more excited! Rhubarb is one of my favorite things to bake with, and I can’t wait to share all of those recipes with you. Do you have a favorite rhubarb recipe? If so, I’d love to hear about them! This Blueberry Rhubarb Crisp recipe is a popular one in our house, and I am confident that you are going to love it as well.
Start by chopping your rhubarb into pieces that are 1/2 inch thick. Toss them in a bowl with the blueberries, vanilla, sugar, cornstarch, and a small squeeze of lemon juice. Gently mix that together – we want everything to be coated, but we don’t want to crush our blueberries in the process. Set the filling aside while you make the topping.
[A quick note about the blueberries: I am using fresh blueberries, but you can use frozen. If you use frozen blueberries be sure to let them thaw and drain the excess liquid before using them. We don’t want a soupy crisp!]
To make the topping, you can use a mixer, a pastry cutter, or your hands. Really whatever you are comfortable with. In a medium-size bowl, mix together the butter, brown sugar, granulated sugar, all-purpose flour, rolled oats, allspice, cinnamon, and a pinch of salt. You want to mix it until just combined – it should be kind of sandy/crumbly looking.
Once you have the topping mixed together you can assemble your crisp! I like to use a cast-iron skillet (this one is a 10-inch skillet), but you can use an 8×8-inch baking dish as well. Be sure to spray your baking dish, or rub your skillet with a little butter to keep it from sticking too much. Pour the rhubarb/blueberry filling into your dish in an even layer, and sprinkle the oat topping to cover all the fruit.
Bake your crisp at 350-degrees for 45 – 50 minutes. You are looking for the oats to be golden and the fruit juices to thicken and be bubbling around the edges. Serve warm, preferably with a few scoops of vanilla ice cream. I’ll let you in on a secret of mine for leftover crisp. Make pancakes for breakfast the next morning and top the pancakes with the warmed up leftover crisp. SO. GOOD. If you need a great pancake recipe, you can find one here.
Recipe
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Blueberry Rhubarb Crisp
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8x8 baking dish 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
For the filling:
- 1 lb. Rhubarb – cut into 1/2-inch thick pieces
- 1/2 lb. Blueberries – fresh or thawed
- 1/2 cup Granulated Sugar
- 2 tbsp. Cornstarch
- 1 tsp. Vanilla
- 1 tbsp. Lemon Juice
For the topping:
- 1/2 cup All-Purpose Flour
- 1 cup Rolled Oats
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1/4 tsp. Allspice
- 1 tbsp. Cinnamon
- 6 tbsp. Butter
Instructions
- Preheat your oven to 350-degrees. Grease a 9-inch skillet or an 8×8-inch baking dish. Set aside.
- Toss together the chopped rhubarb, blueberries, 1/2 cup sugar, cornstarch, vanilla, and lemon juice. Gently combine them to coat the blueberries and rhubarb in the mixture. Pour this mixture into your prepared baking dish. Set aside.
- Using a mixer or a pastry cutter, mix the all-purpose flour, oats, brown sugar, 1/2 cup granulated sugar, allspice, cinnamon, a pinch of salt, and butter. Be careful not to over mix. The topping should look a little sandy/crumbly.
- Sprinkle the topping evenly over the filling.
- Bake your crisp at 350-degrees for 45 – 50 minutes, or until the oats are golden and the fruit juices are thickened and bubbly.
Keywords: Rhubarb, Blueberry, Crisp, Dessert, Oat, Cinnamon, Fruit, Spring, Summer