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Rhubarb Crisp Recipe

A warm blueberry rhubarb crisp with a sweet-tart filling and buttery crumb topping. Simple, comforting, and perfect with a scoop of ice cream on top.
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Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 292
Ingredients Equipment Method

Ingredients
  

  • Brown Sugar: ¼ cup
  • White Sugar: ¼ cup
  • Oats: ¼ cup
  • All-Purpose Flour: 1 teaspoon
  • Ground Cinnamon: 1 pinch
  • Rhubarb: 1 cup chopped
  • Blueberries: 1 cup
Topping:
  • All-Purpose Flour: ½ cup
  • Oats: ⅓ cup
  • Ground Cinnamon: 1 pinch
  • Ground Nutmeg: 1 pinch
  • Melted Butter: ½ cup divided

Equipment

  • Mixing Bowls: At least two, unless you like chaos
  • Whisk or Spoon: For mixing things without overthinking
  • Baking Dish: Small to medium size
  • Oven: Don’t forget to preheat like I almost did
  • Measuring Cups: Helpful, but I’ve guessed before

Method
 

  1. Preheat the Oven: Set it to 350°F (175°C). Try not to forget this step like I almost did.
  2. Make the Filling: In a bowl, mix brown sugar, white sugar, oats, flour, and cinnamon.
  3. Add Fruit: Toss in rhubarb and blueberries, mix until coated, then pour into a baking dish.
  4. Prepare the Topping: In another bowl, mix flour, oats, cinnamon, and nutmeg.
  5. Add Butter: Pour in about half the butter and mix until crumbly.
  6. Assemble: Sprinkle the topping over the fruit mixture.
  7. Finish with Butter: Drizzle the remaining butter over the top like you’re making a bold decision.
  8. Bake: Place in the oven for 20–30 minutes until golden and bubbly.
  9. Cool Slightly: Let it sit for about 5 minutes before digging in.