Rhubarb-Blueberry Crumble
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 8 servings.
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan
Ingredients
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2/3 cup sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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3 cups fresh blueberries
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3 cups sliced fresh or frozen rhubarb, thawed
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TOPPING:
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3/4 cup biscuit/baking mix
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1/3 cup sugar
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1/8 teaspoon salt
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1/3 cup cold unsalted butter, cubed
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1/2 cup old-fashioned oats
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1/2 cup chopped almonds
Directions
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1.
Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish.
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2.
For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.
Nutrition Facts
1 serving: 324 calories, 14g fat (6g saturated fat), 20mg cholesterol, 255mg sodium, 49g carbohydrate (32g sugars, 4g fiber), 4g protein.
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