Blueberry-Rhubarb Crumble

Name: Blueberry-Rhubarb Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings.
Ingredients: 6 cups fresh or frozen unsweetened blueberries; 4 cups diced fresh or frozen rhubarb; 1 cup sugar; 1/4 cup all-purpose flour; TOPPING:; 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

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

Ingredients

6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
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

Directions

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.

Nutrition Facts

1 each: 305 calories, 8g fat (5g saturated fat), 20mg cholesterol, 64mg sodium, 58g carbohydrate (42g sugars, 3g fiber), 3g protein.

Originally published as Grilled Blueberry-Rhubarb Crumble in Taste of Home August/September 2009

Reviews

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Hlynette

Dec 6, 2018

delicious
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 school...my 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
picklesmom1

Apr 12, 2012

i'm baking it right now...i used all fresh fruit..i put blackberries, raspberries, blueberries and rhubarb...when i made the topping..i actually used quaker oats single servings with blueberries and strawberries and nuts...it smells so good right now..i wish i could put scratch and sniff on here :D