Blueberry-Rhubarb Crumble Recipe

By newbaucher

A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. "Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping." Nancy Sousley, Lafayette, Indiana
6

Ingredients

• TOPPING:
• 6 cups fresh or frozen unsweetened blueberries
• 4 cups diced fresh or frozen rhubarb
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold butter
• Whipped cream, optional

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350° for 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool for 10 minutes. Serve warm; dollop with whipped cream if desired. Yield: 12 servings.

Editor's Note: Cobbler may also be grilled. Place fruit mixture in a disposable foil pan; cover with foil. Grill, covered, over medium heat for 40 minutes or until bubbly. Carefully remove foil and sprinkle topping over fruit. Replace grill cover; grill 15-20 minutes longer or until topping is golden brown.



Nutrition Facts: 1 serving (calculated without whipped cream) equals 305 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 64 mg sodium, 58 g carbohydrate, 3 g fiber, 3 g protein.