Ingredients
Scale
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