These cold winter days have me dreaming of summer. How about you? I’m sitting here, tucked under a thick blanket, writing this out with frozen fingers… thinking that this recipe might be a little too summery for this time of year. But seriously, what beats a hot fruit crisp, fresh from the oven on a winter’s day? Especially when you’re dreaming of summer? I think this might be just what the doctor ordered.

If you can’t bear to eat the ice cream topping in freezing weather, then I guess you’ll want to sub that out for whipped cream… But really, who hates eating ice cream in the winter time? I know of no one. Even with my frozen fingers, I’d be up for it. Just park me in front of a heater, or stick me under a blanket, and I’m good to go. Ice cream all the way, baby.

I love, love love tart, fruit desserts, hot from the oven, with cold ice cream on top. The taste reminds me of days gone by, and makes me realize that as long as recipes like this are still being baked and served, perhaps those days aren’t so far gone after all. There’s a lot of comfort in that.

This recipe is beyond easy to make, and since the fruit filling is cooked on the stovetop before you bake it, it finishes baking very quickly. In my opinion, it’s is the perfect kind of recipe for last-minute guests; simple, delicious, and efficient.

Scroll down for the recipe!

Blueberry Rhubarb Crisp
Serves 6-8

Ingredients:
2-1/4 c. rhubarb
3 Tbsp. water
2 c. blueberries
1/2 c. packed brown sugar
1 teaspoon ground cinnamon, optional
1 Tbsp. lemon juice
5 Tbsp. cornstarch, mixed with 3 Tbsp. water
Whipped cream or vanilla ice cream, optional

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