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A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. "Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping." Nancy Sousley, Lafayette, Indiana
Nutritional Facts 1 serving (calculated without whipped cream) equals 305 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 64 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Blueberry-Rhubarb Crumble in Taste of Home August/September 2009, p20
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Reviewed on May. 15, 2011 by JMartinelli13
I used frozen blueberries and fresh rhubarb. I pulsed the topping ingredients in the food processor, makes distributing the butter much faster! Absolutely delicious and I'll definitely be making it again.
Reviewed on Aug. 13, 2010 by nbullock
This was absolutely delicious. I used fresh rhubarb from my garden and fresh blueberries. My husband does not usually like crumbles, but loved this. So yummy warm topped with ice cream.
Reviewed on Aug. 03, 2010 by sweetpeahere
Very, very good! i made this recipe for a church dinner, recently and everyone loved it! Many of the church ladies said it was well balanced in flavor. many thanks for sharing recipe/
Reviewed on Aug. 02, 2010 by LeLimey
I made this completely unsure how it would turn out. I'm English and this is not how we make a crumble at all! It's very, very different but really good. Once I work out how to submit a recipe I'll send in an English Crumble so you can compare (and a recipe for English custard (sauce) because custard and crumble is part of our heritage!)
Reviewed on Oct. 04, 2009 by Laura.Farnell
Sweet and tangy! Fantastic! I used fresh blueberries and frozen rhubarb and served with vanilla ice cream. A yummy berry treat!
Reviewed on Jul. 26, 2009 by Kerry Amundson
This was great!I used frozen berries and rhubarb and added a little bit more flour so it wouldn't be too juicy.I also used 3 maple & brown sugar oatmeal packets instead of the 1C. oats and added toasted pecans.Thank you for sharing.
This was great!
I used frozen berries and rhubarb and added a little bit more flour so it wouldn't be too juicy.
I also used 3 maple & brown sugar oatmeal packets instead of the 1C. oats and added toasted pecans.
Thank you for sharing.
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