Blueberry-Rhubarb Crumble

Ingredients:
  • FILLING:
  • 6 C fresh or frozen unsweetened blueberries
  • 4 C diced fresh or frozen rhubarb
  • 1 C sugar
  • 1/4 C flour
  • TOPPING:
  • 1 C quick-cooking oats
  • 1 C packed brown sugar
  • 1/2 C flour
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 C cold butter
  • Whipped cream, optional
Instructions:

In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish.

For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.

Bake at 350° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired.

Date Added:April 21, 2014
Classification:Cobblers/Crisps
Source:Taste of Home
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2014
8 PPL per serving.