Rhubarb Blueberry Crisp with Crumble Topping
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup Blueberries, fresh 8 cup, diced Rhubarb 1 cup (8 fl oz) Water, tap 0.13 cup Corn Starch 2 cup dry Oatmeal (plain) .5 stick Butter, salted 0.75 cup Granulated Sugar
Clean Rhubarb and cut into 1 inch pieces. Add 1/4 cup of sugar to it and let sit for one hour to draw out the juices (also the bitterness) then simmer. Add the other fruit pie filling ( I make mine up in the fall with the corn starch, water and 1/4 cup of sugar but you could use just fresh fruit if you chose to). Add 1 cup of uncooked oatmeal and stir it in.
Grease a 9x13 dish with a small amount of butter.
Pour in the fruit mixture.
Take the remaining butter, sugar and oatmeal and make a crumble and put that on the top of the mixture.
Bake at 350 for about 40 minutes of until it is golden brown.
Let cool and enjoy!
Serving Size: 8 equal pieces
Grease a 9x13 dish with a small amount of butter.
Pour in the fruit mixture.
Take the remaining butter, sugar and oatmeal and make a crumble and put that on the top of the mixture.
Bake at 350 for about 40 minutes of until it is golden brown.
Let cool and enjoy!
Serving Size: 8 equal pieces
Nutritional Info Amount Per Serving
- Calories: 271.5
- Total Fat: 7.5 g
- Cholesterol: 15.5 mg
- Sodium: 50.8 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 6.2 g
- Protein: 4.1 g
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