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Blueberry-Rhubarb Crisp

Microwaving this recipe produces a crisp that's just as good as when it's baked in the oven. It's simply unbeatable warmed with a scoop of vanilla ice cream.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 cups diced fresh or frozen rhubarb, thawed
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 can (21 ounces) blueberry pie filling
  • TOPPING:
  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed

Directions

  • In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling.
  • In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over filling. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.
Editor’s Notes: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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