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Blueberry-Rhubarb Crumble

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

  • 1. Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.
  • 2. For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
  • 3. 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.

Nutrition Facts

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

Reviews

Average Rating: 4.705882
  • 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.

  • 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

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