Blueberry Rhubarb Crisp – packed with delicious fruit and a crunchy oatmeal topping – a fresh, seasonal summer dessert that’s perfect with ice cream!
So I looked at our summer calendar the other day…….and ohmygosh! It is BUSY! First of all, I can’t believe it’s almost the end of June (where did it go?) and second of all, I can’t believe how few free weekends we have left from now until September!
Part of it, of course, is the fact that we have a newborn. The past month has pretty much been a blur – a very busy blur – which explains why it’s already almost July. The other part of it – the busy weekends from now until September – has everything to do with my family! And all the summer birthdays! Out of 9 grandchildren, 7 of them have summer birthdays. Granted, 4 of them are our kids…..but either way, it’s a birthday party filled summer!
I guess I’ll be making a lot of salads….my signature “dish to pass”! Not only are salads something I’m comfortable making, they’re something that people have come to expect of me. Lettuce salads, pasta salads, quinoa salads, fruit salads…..who doesn’t love a good salad at a summer party?
Or…..maybe I’ll switch it up this summer and start bringing desserts. Because I’m telling you – this Blueberry Rhubarb Crisp is out of this world good. It’s jam packed with delicious fruit and baked to bubbly perfection with a crunchy oatmeal topping. And it couldn’t be easier to whip together! Best of all, though, it’s delicious served warm with a scoop of ice cream (something every birthday needs!) So here’s to summer, as quickly as it may be going….and to summer birthdays, aka reasons to treat ourselves to something delicious!!
Blueberry Rhubarb Crisp
Ingredients
- For the fruit:
- 4 c. diced rhubarb
- 2 c. fresh or frozen blueberries
- 2 Tbsp. flour
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 2 Tbsp. water
- For the topping:
- 6 Tbsp. butter
- 6 Tbsp. flour
- 1/2 c. brown sugar
- 3/4 c. quick-cooking rolled oats
Instructions
-
Combine fruit, 2 Tbsp. flour, 1/2 c. brown sugar, cinnamon, salt and water in a deep 10 inch pie pan (any similar size oven-safe baking dish is fine).
-
Combine butter, 6 Tbsp. flour, and 1/2 c. brown sugar; stir in rolled oats.
-
Sprinkle over fruit.
-
Bake at 350 degrees for 1 hour.
Be sure to check out these other delicious summer dessert recipes!
Jamie+@+Love+Bakes+Good+Cakes says
Oh my, Cathy! Can we just call this lunch?! I wish I had some of this!!
Jess says
This looks beyond delicious my friend, I’m definitely going to make it! I know what you mean about the crazy summer schedule, the girls just got out of school this past Friday and I feel like we’ve been running nonstop. Looking forward to some relaxation hopefully soon!
Betty+Daniels says
I’m looking forward to giving this a try. It looks so delicious. Summer, rhubarb, blueberries, and easy. What a great combination!
Betty+Daniels says
Cathy, I’m looking forward to trying this. It looks and sounds so good. Summertime, rhubarb, blueberries, and easy sound like a great combination1
Sinea+Pies says
Cathy, this looks so delicious.
I totally understand the overload of birthdays. We have 8 birthdays in August and 6 in December in our family. Love birthdays but spreading them out a bit more would have been nice 🙂
marcie says
This looks awesome, Cathy, and would be perfect for the 4th of July with those colors. I love rhubarb, and pairing it with blueberries sounds amazing!
Julie+@+Julie's+Eats+&+Treats says
This look delicious! I don’t think anyone would mind if you switched it up and started bringing desserts!
Tonia says
This looks ALMOST too gorgeous to eat!
Joy+@+Yesterfood says
Cathy, I love crisps, and this one looks especially delicious! The combo of rhubarb and blueberries sounds wonderful! Pinned! 🙂
Sheryl@Lady+Behind+The+Curtain says
What a gorgeous and delicious looking dessert Cathy! 🙂
Lisa+@+Cooking+with+Curls says
I think everyone will be happy with anything that you bring to the party Cathy! Everything you make looks so delicious, and this crisp is no exception….wow!
Lucinda says
I saw this on Pinterest and had to make it! Delicious! Paired it with homemade vanilla bean ice cream. My husband said it was one of the best desserts I’ve ever made!
Anna says
I have made this amazing recipe a number of times and it has become my favorite end of summer dessert. Guest have commented positively even those that say they do no like rhubarb ( I never confess to rhubarb in the dessert, just smile and say thank you).
Anna says
I have made this recipe many times and it has become my favorite end of summer breakfast and/or dessert. My guests always respond favorably to this dessert even those that do not like rhubarb (I never confess to rhubarb in the dessert, just smile and say thank you).
Sam A says
Hi! I was wondering how the butter should be prepared, melted or softened to room temperature? Thanks!
Dawn says
I’m assuming you melt it and mix it all together. I made it with the butter just crumbled and it didn’t work. So I wasted all that fruit 🙁
Terese says
Oh.my.goodness. I have made this crumble three times this week. Every time… Four star deliciousness. A classic recipe. Just perfect as is. I have to ensure I keep it . Making it again today with more rhubarb from my farm share and taking it to work. Yum!
Kristina says
This was THE best rhubarb recipe I’ve made. I used agave in place of br. sugar and arrowroot starch in the fruit filling. Sooo good! Will make again. Thank you!
Cathy Trochelman says
Awwww thanks, Kristina! I’m so glad you enjoyed it, and thank you for letting me know!
Dawn says
I made it and it didn’t work…. you should clarify what to do with the butter. Since obviously I did it wrong