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Blueberry-Rhubarb Crumble

 Blueberry-Rhubarb Crumble
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
12 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 6 cups fresh or frozen unsweetened blueberries
  • 4 cups diced fresh or frozen rhubarb
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • Whipped cream, optional


  • Preheat oven to 350°. In a large bowl, combine blueberries,
  • rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking
  • dish.
  • For topping, in a large bowl, combine oats, brown sugar, flour,
  • nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over
  • fruit mixture.
  • Bake 45-55 minutes or until the fruit is bubbly and topping is golden
  • brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if
  • desired. Yield: 12 servings.

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Blueberry-Rhubarb Crumble (continued)

Editor's Note: Cobbler may also be grilled. Place fruit mixture in a disposable foil pan; cover with foil. Grill, covered, over medium heat for 40 minutes or until bubbly. Carefully remove foil and sprinkle topping over fruit. Replace grill cover; grill 15-20 minutes longer or until topping is golden brown.
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.