Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes…
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
Preheat oven to 350°.
In a large bowl, combine blueberries, rhubarb, sugar and flour.
Transfer to a greased 13×9-in.
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.
Nutrition Facts 1 each:
- 305 calories, 8g fat (5g saturated fat), 20mg cholesterol, 64mg sodium, 58g carbohydrate (42g sugars, 3g fiber), 3g protein.