Blueberry-Rhubarb Crumble
This Blueberry-Rhubarb Crumble blends tart rhubarb with sweet, juicy blueberries under a golden oat topping. A rustic, comforting dessert that’s easy to make and perfect for spring or summer. Serve warm with ice cream or cream for a delightful finish.
Equipment
- 9-inch square or round baking dish
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
- Oven
Ingredients
- For the Filling:
- 3 cups fresh rhubarb cut into ½-inch pieces
- 2 cups fresh blueberries
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- For the Crumble Topping:
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup light brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter cold, cut into cubes
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix rhubarb, blueberries, sugar, cornstarch, lemon juice, vanilla, and salt. Stir until coated, then pour into a greased 9-inch baking dish.
- In another bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add cold butter and cut in using a pastry cutter or your fingers until crumbly.
- Sprinkle the crumble topping evenly over the fruit filling.
- Bake for 40–45 minutes, until the topping is golden and the fruit is bubbling.
- Let cool for at least 10 minutes before serving. Serve warm with ice cream or cream if desired.
Notes
Use frozen fruit if fresh isn't available (do not thaw).
Add chopped almonds or pecans to the topping for extra texture.
This dish is best served warm but can also be enjoyed at room temperature.
Store leftovers in the fridge for up to 4 days and reheat as needed.