Tender fruit and a crunchy topping make for a perfect summer combo. Our blueberry-rhubarb crisp recipe is a twist on the usual strawberry-rhubarb version and is just as wonderful (especially with a scoop of ice cream).
Instructions
1
Make the fruit filling
2
Preheat the oven to 350°F. In a large bowl, toss together the blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-inch baking dish.
3
Mix the crisp topping
4
In a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon. Cut in the butter until crumbly. Editor's Tip: To avoid doing more dishes later, make the topping in the same bowl you used to make the filling. You don't even need to wash it first unless the filling was super juicy. Cut in the butter with two knives, a fork or a pastry cutter. Or, just use your fingers to rub it into the ingredients. But be careful: If your hands or the room are too hot, the butter will melt quickly. Sprinkle the topping over the fruit mixture.
5
Bake and serve
6
Bake the crisp for 45 to 55 minutes or until the fruit is bubbly and the topping is golden brown. Let it cool for at least 10 minutes. Serve warm. Dollop with whipped cream, if desired.
