Rhubarb-Blueberry Crumble

By Zopmama

Ingredients

• TOPPING:
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 cups fresh blueberries
• 3 cups sliced fresh or frozen rhubarb, thawed
• 3/4 cup biscuit/baking mix
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup old-fashioned oats
• 1/2 cup chopped almonds

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

1.
Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in.-square baking dish.

2.
For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown.
Yield: 8 servings.