Blueberry rhubarb crisp: the perfect blend of sweet blueberries, tart rhubarb, and crunchy oatmeal streusel topping. This recipe is perfect for a quick summer treat, or (as the gift that keeps on giving), make it during the winter time with your fruit from the freezer!
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.
How to make blueberry rhubarb crisp
The method for making this oh-so-simple homemade dessert is easy. Here’s the basic steps as an outline:
- Make the filling. This process includes cooking the fruit with sugar, water, lemon juice, cinnamon and cornstarch (to thicken it up).
- Pour the filling into a greased dish.
- Make the oatmeal streusel topping by mixing oats, butter, sugar and cinnamon together with your hands until crumbly.
- Crumble the oatmeal mixture on top, and bake until golden brown and bubbly.
- Serve!
It’s really that simple!
Making this recipe ahead
This recipe can be made ahead completely and then frozen 2 different ways! Here’s how you can do it:
- Unbaked: You can prepare this recipe exactly as shown, and then cover your dish with foil (and a if you have one) and throw the whole thing in the freezer. Then, when you want to bake it, add an additional 20-30 minutes to the baking time to make sure the crisp has time to thaw before it starts to cook. Alternatively, you can thaw it beforehand, and bake your crisp exactly as the recipe suggests.
- Baked: You can bake this completely and then re-warm it in the oven for a rainy day! Warming this crisp through (from frozen) should take about 30-40 minutes in a 350 degree oven.
Recipe substitutes
This recipe is great because it really works well with any type of fruit. Here are a few substitutions that I think would be delicious with this recipe:
For the blueberries:
- Strawberries
- Blackberries
- Peaches
- Apples
- Red plums
- Mangos
For the rhubarb:
- Raspberries
- Yellow plums
- Blue plums
- Gooseberries
- Red currants
How long does blueberry rhubarb crisp last?
This recipe is best served the day that it is made (because that’s when the topping will be the most crisp). You can keep leftovers in the fridge for 1-2 days afterward, however, and it will still be completely delicious!
Can you make blueberry rhubarb crisp gluten free?
Yes! This recipe is 100% gluten free, provided that you make it with gluten free oats.
You will need:
- Ingredients (see recipe card)
- Mixing bowls
- Measuring cups and spoons
- A small, heavy bottomed saucepan
- Silicone heat-proof spatula
- Lemon juicer
- 8×8 square glass baking dish
- Serving spoon
- Small dessert serving bowls
- Ice cream scoop (optional)
Blueberry Rhubarb Crisp
The perfect blend of summer's best: sweet blueberries and tart rhubarb! Top this crisp with your favourite vanilla ice cream or a dollop of fresh whipped cream. This recipe serves 6-8 people.
Ingredients
- 2-1/4 cups rhubarb chopped
- 3 Tbsp water
- 2 cups blueberries
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon optional
- 1 Tbsp lemon juice
- 5 Tbsp cornstarch mixed with 5 Tbsp water
Topping:
- 1 cup oats
- 1/4 cup sugar
- 1/4 cup butter
- 1/2 tsp cinnamon
- Whipped cream or vanilla ice cream (to serve; optional)
Instructions
-
Preheat the oven to 350° Fahrenheit, and lightly grease an 8"x8" square glass baking dish.
-
In a medium, heavy bottomed saucepan, cook the rhubarb with 3 Tbsp. water until soft, about 3-5 minutes. Add the fresh blueberries, brown sugar, cinnamon, and lemon juice. Cook until hot and bubbly, stirring frequently.
-
In a small bowl, combine the cornstarch and water, and mix until smooth. Slowly pour the cornstarch mixture into the cooked fruit, stirring constantly, until well combined; cook until thick and dark. Remove from heat, and pour the filling into your prepared baking dish.
-
In a medium sized mixing bowl, combine the topping ingredients and mix with your hands until the butter is well incorporated, and the mixture is crumbly. Crumble in an even layer over top of the fruit mixture.
-
Bake uncovered for 20-25 minutes or until the filling is bubbly and the topping looks golden brown. Cool for 10 minutes before serving to allow the fruit filling to set slightly. Top individual servings with ice cream or whipped cream, if desired.
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Now I want to rummage through my freezer to see if I have any rhubarb left… A warm bowl of this with a blanket and a movie sounds just about perfect right now. Don’t you think?
If you make this recipe, let me know what you think in the comments – and of course, feel free to tag me in your pictures on Instagram @naomicakesofficial! I’d love to see what you’re making.
Back soon!
–Naomi
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