Easy Blueberry Rhubarb Crisp
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| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 1 hr @ 300° |
| Source | FluxingWell.com |
| Yield / serves | 4-6 servings |
| Rating | (unrated) |
Ingredients
- 2 cups blueberries fresh or frozen
- 2 cups rhubarb chunks fresh or frozen
- 3/4 cup sugar
- 2 tablespoons flour
Topping:
- 1/2 cup melted butter or margarine
- 2/3 cup quick-cooking oatmeal
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 tablespoon cinnamon
Preparation
Preheat the oven to 300 degrees.
Rinse the blueberries in a colander and let drain.
If you are using fresh rhubarb, rinse and slice the rhubarb stalks into bite-sized chunks. If you are using frozen rhubarb, the fruit should already be in chunks.
In an 8-inch square baking dish, mix the blueberries and rhubarb with flour and sugar.
In a medium-sized microwave-safe mixing bowl, melt the butter or margarine in the microwave for about 45 seconds.
After the butter is melted, add the brown sugar, flour, oatmeal, and cinnamon to the bowl and mix.
When the topping mixture is combined, distribute evenly over the top of the blueberries and rhubarb in the baking dish.
Bake for 1 hour.
Serve warm with vanilla ice cream.
