Blueberry Rhubarb Crisp

Blueberry Rhubarb Crisp

A flavorful medley of blueberries and rhubarb with a crispy oat crumb topping!


16 servings


4 heaping cups rhubarb, washed and thinly sliced (1/2 inch)*
4 slightly-heaping cups whole blueberries, washed and drained
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla extract, optional

Crumb topping ingredients:

1/2 cup (1 stick) softened butter
1/2 cup (packed) brown sugar
1/2 cup flour
1 tablespoon ground cinnamon
2 cups rolled ("old fashioned") oats

Tossing the fruit with sugar!

1. In a large bowl, toss the fruit with the sugar, flour, and vanilla. If using fresh blueberries, toss gently! :)

2. In another bowl, mix with a fork the butter, brown sugar, flour and cinnamon. Mix in oats last, using clean hands if needed.

3. Pour fruit mixture into a lightly greased 9x13-inch baking dish. Sprinkle crumble topping over fruit.

4. Bake in the middle of the oven at 375 degrees for 35-40 minutes, or until fruit tests done. (Mostly you just want to be sure the rhubarb isn't still hard!)

5. Serve warm with ice cream, or cool in pan. Enjoy! :)

Blueberry Rhubarb Crisp
Additional Notes: 

*Can substitute frozen sliced rhubarb.
**Frozen blueberries work as well. :)

My little helper today... :)
Preparation Time: 

20 minutes

Cooking Time: 

35-40 minutes

Tammy's Review: 

While I have had strawberry-rhubarb pies and such, I had never heard of/eaten a blueberry-rhubarb mixture until creating this recipe. It's delicious! I love how easy and yummy fruit crisps are! My rating: 10/10.

Blueberry Rhubarb Crisp


i made this and loved it. i made a double batch!


Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.

User login

Subscribe for free recipes, menu plans, and kitchen tips!