Blueberry Rhubarb Crisp

4.17 from 6 votes

Blueberry Rhubarb Crisp

This blueberry rhubarb crisp is the perfect way to celebrate the bounty of summer. Sweet blueberries paired with tart rhubarb and topped with a crunchy rolled oat topping.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: blueberry crisp, blueberry dessert recipes, blueberry recipe, blueberry rhubarb crisp, crisp recipes, fruit crisp, mixed fruit crisp, rhubarb crisp, rhubarb desserts, rhubarb recipes

Servings: x8 pan

Author: Brandy O'Neill - Nutmeg Nanny

Ingredients

For topping:

1/2 cup quick or old-fashioned oats
1/3 cup dark brown sugar
1/4 cup all-purpose flour
4 tablespoons unsalted butter room temperature
1/2 teaspoon baking powder
Pinch kosher salt

For filling:

4 cups fresh blueberries
2 cups 1/2 inch diced fresh rhubarb
1/2 cup dark brown sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla bean paste
1 lemon zested

Instructions

For topping:

Add all ingredients to a mixing bowl and mix together until crumbly and the butter is evenly distributed.
Set aside.

For filling:

Preheat the oven to 425 degrees F and spray an 8x8 baking dish with non-stick spray.
Mix all filling ingredients together and add to the prepared baking dish.
Top with oat topping and bake for about 20-25 minutes or until you notice the topping of the crisp getting brown, cover with foil, and bake for another 10 minutes or until you see the juice from the berries bubbling up over the sides.
Serve warm or at room temperature.

Notes

You can use less sugar in the filling if you're fruit is on the sweeter side. Also, please note that the reason you cover the crisp with foil is so the fruit can continue to cook but the topping doesn't burn. If the crisp topping does not look burnt you can leave it uncovered.

Nutrition