I made this to give a feeling of pleasant summer comfort in light of the terrible winter weather that has slammed our region.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup brown sugar
- ¼ cup white sugar
- ¼ cup oats
- 1 teaspoon all-purpose flour
- 1 pinch ground cinnamon
- 1 cup chopped rhubarb
- 1 cup blueberries
- ½ cup all-purpose flour
- ⅓ cup oats
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- ½ cup melted butter, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
- Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
- Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 113 mg |
| Sugars | 20 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
No sugar but too much butter in the topping makes for a bad crisp. Every rave review loved it AFTER they changed the recipe.
Had the whole house smelling great. Loved this recipe. I did add vanilla.
My dad grows his own rhubarb, so I’ve been looking for a new recipe. This one was perfect. I did follow other suggestions to double the topping (because I love lots of crisp). This was easy and delicious!
I doubled the recipe in an 8×8 pan, used coconut sugar in place of brown sugar and Stevia in the Raw instead of white sugar so that my diabetic husband could enjoy it with me. I did add 1Tbsp of fresh mint leaves suggested by another reviewer. I used 3/4 cup of butter, divided, and might try only 1/2 c next time. It was delicious, earning a thumbs up from my husband and an amen from me!
This is delicious! Everyone liked it. I would give it more stars if I could. I wanted to increase the volume so I doubled the fruit. For the topping I increased oats to 1 cup and added 1/2 cup brown sugar and cut the butter in cold. Cooked in a 8×8 pan for 30 min. Served warm with butter pecan ice cream. Just wonderful! Thanks for sharing!
It is good tasting, but very runny, and makes a batch so small it’s hardly worth dirtying the dishes. I think it will be a good topping for ice cream.
Delicious. Easy. Add walnuts to the topping!
I added 1/4 c brown sugar in the topping crumble and a 1/2 cup of blueberries. on baking I had to leave it for 15 more minutes to get it browned on top
Such a delicious twist on always seeing rhubarb with strawberries. I added 2 cups of blueberries and also doubled the topping as I love lots of crumble. My husband took it to work for a pot luck and had rave reviews. Good thing he brought me a little bit home so I could try it as well. I will for sure make this again.
I made this today, doubled the fruit, a similar crumble of flour oats and butter. This was so delicious….a big hit, definitely will make this again and again. Thanks
Wonderful recipe! The family loved it! I quadrupled the recipe, and it fit my glass 9×13 pan perfectly. There was a lot of juice in the bottom of the pan, so I’ll probably put half of the crumble mixture under the blueberries and rhubarb next time.
Perfect. I used slightly less sugar.
Delicious! I quadrupled the fruit filling part and doubled the topping. Baked in 8.5×11 pan.
This was delicious but it had no volume! It came out so flat in the pan. Please, for anyone who is trying this dish, at least double the recipe.
I made a double batch because I wanted more fruit. I like that oats instead of flour are mixed in the fruit to absorb moisture. I added 1 Tbs of fresh mint, because I have it in the garden, and it added a great zip of flavor! I also added 1/4 tsp of cinnamon. I used a different crisp topping than this recipe outlined, because I wanted something with more oats and less flour. 3/4 C oats, 1/2 C flour, 1/2 melted butter (just because it is easier), 1/2 c brown sugar, 1/4 tsp cinnamon. I will absolutely make this again. Baked in 8 x 8 pan.
I doubled the recipe and baked in a 9×13 pan and added 10 minutes to the baking time. I used saskatoons (service berries) instead of blueberries because that’s what I had. It wasn’t quite as crispy on the top as I would have preferred. I probably could have baked it longer. Since the recipe doesn’t state an actual pan size, I guessed when sizing up, so then I wasn’t sure how long to bake it. It was a little thin in the pan. Maybe less butter poured over would have helped it to crisp? Flavour balance was good. I liked that it didn’t have ridiculous amounts of sugar unlike similar recipes.
very tasty