Best 5 Blueberry Rhubarb Crisp Recipes

"BLUEBARB" BLUEBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
• Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
• Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

BLUEBERRY RHUBARB CRISP

Steps:

• Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
• In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
• Sprinkle topping over mixture.
• Bake at 350°F for 30 minutes.

RHUBARB BLUEBERRY CRISP

Steps:

• In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

BLUEBERRY-RHUBARB CRISP

Steps:

• 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.

BLUEBERRY RHUBARB CRISP WITH PISTACHIO-OAT CRUMBLE

Steps:

• 1. Move oven rack to upper third of oven and preheat oven to 375 degrees. Prepare 2 quart baking dish by coating bottom and sides with non-stick spray or softened butter. In a medium bowl, stir together sugar and tapioca. Add in rhubarb and blueberries and toss to coat. Spread mixture in the bottom of prepared baking dish. 2. In a medium bowl, combine flour, oats and sugars and whisk until well combined. Cut butter into ½" pieces and blend butter with oat mixture by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Add pistachios to oat mixture and stir until well combined. 3. Take a small handful of topping and squeeze it into a compact chunk and crumble it over blueberry filling. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up. 4. Bake in upper third of oven for about 45 minutes, or until the filling is bubbling and the topping is golden crisp. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream.