Dessert Recipes

Blueberry-Rhubarb Crumble

Blueberry-Rhubarb CrumbleA dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes…

Blueberry-Rhubarb Crumble

Blueberry-Rhubarb Crumble


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.

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.

Nutrition Facts 1 each:

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