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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
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    12 servings


  • 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.
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.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 each: 305 calories, 8g fat (5g saturated fat), 20mg cholesterol, 64mg sodium, 58g carbohydrate (42g sugars, 3g fiber), 3g protein.

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Average Rating:
  • loveincpat
    Jul 29, 2020

    I had no oats so changed the topping a bit but still a new favorite now!

  • Hlynette
    Dec 6, 2018


  • Krstos3
    May 19, 2018

    Very good! I added a little more flour and made 1.5x the topping like other reviews suggested. Will make again!

  • Courtney
    Jul 16, 2017

    Loved finding a easy crumble recipe to use up lots of rhubarb. I cut the sugar (3/4 cup white and 3/4 cup brown) and it was still on the edge of too sweet. Used cornstarch instead of flour and it's still a super juicy crumble - better as an ice cream topping than on its own. Will def make again with some other tweaks.

  • lindsaykj
    Jun 14, 2015

    We loved the sweet/sour combo of the berries and rhubarb. To "healthy" it up a bit we used coconut oil in place of the butter, agave in place of the sugar, and added flax seed and chia seed to the topping. Thank you- Delish!

  • caree929
    Aug 29, 2014

    I halved this and it was still really good, but very juicy. If I make it again, I may try a different thickener, or just more flour, but the flavor was really, really good, and my three year old, who normally won't eat stuff with rhubarb, really liked it!

  • lpugh9
    May 6, 2013

    This was a delicious easy way to use my rhubarb. I will make it again. I used pecans which added a good flavor to this recipe.

  • chrissteve
    Sep 1, 2012

    I noted the comments and doubled the oatmeal topping and increased the flour in the fruit filling. The topping was perfect but with ten cups of fruit, the recipe needed more thickener to deal with the juice. I wonder if cornstarch would be a better choice.

  • lizv1
    Jun 29, 2012

    Always great to find a nice recipe to use up my rhubarb. I decided to 1 1/2 crumble topping to help prevent soggy top and it worked out well for my tastes. No other changes. Will def make again.

  • picklesmom1
    Apr 12, 2012

    @LeLimey...i lived in Penzance for a few years for gran is from Cornwall, my husband is from Scotland...i absolutely miss the custard you are talking about *sighing* love love loved it..even a cup of tea tastes better over there...probably the water :D