Description
A bright-tart burst of rhubarb and juicy blueberries meets a buttery, maple-sweet oat–almond topping in this quick one-dish dessert. Ready in under an hour, it’s cozy comfort made simple.
Ingredients
Units
Scale
- Topping
- 1/2 cup All-purpose flour
- 1/2 cup Rolled oats (Old-fashioned or large)
- 1/3 cup Sugar (Increase to 1/2 cup for a sweeter topping)
- 1/2 cup Unsalted butter (Melted)
- Pinch Sea salt
- Filling
- 2 cups Rhubarb (Cut into 1 cm pieces)
- 2 cups Blueberries (Fresh or frozen)
- 1 Tbsp Fresh lemon juice
- 1 tsp Lemon zest optional (For extra brightness)
- 1/2 cup Sugar (Add more to taste)
- 1 tsp Mixed spice or cinnamon
- 2 Tbsp Water or orange juice
Instructions
Preheat & Prep
- Preheat oven to 350°F (180°C). Grease a 9×9-inch or 2-quart baking dish and set on a baking sheet.
Make the Oat Crumble Topping
- In a medium bowl, combine flour, oats, sugar, and salt.
- Pour in melted butter and mix with a fork (or fingertips) until small clumps form. Set aside.
Mix the Fruit Filling
- In a large bowl, toss rhubarb, blueberries, lemon juice, zest (if using), sugar, mixed spice, and water until fruit is evenly coated.
Assemble the Crisp
- Spread the fruit mixture into the prepared dish.
- Evenly sprinkle the oat crumble topping over the fruit, gently patting down.
Bake
- Bake for 30 minutes, until the filling is bubbling at the edges and the topping is golden brown.
Rest & Serve
- Let cool 10–15 minutes so the filling sets slightly.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
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Make-Ahead: Prepare through step 4, cover, and refrigerate up to 8 hours before baking.
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Fruit Variations: Swap in peaches or apples for a different crisp.
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Gluten-Free: Use certified gluten-free oats and flour.
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Storage: Store covered in the fridge for up to 3 days; reheat in a 350°F oven until warmed through.
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Crunch Boost: Stir ¼ cup chopped nuts into the topping for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 380
