Blueberry-Rhubarb Crumble |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
6 cups fresh or frozen unsweetened blueberries |
4 cups diced fresh or frozen rhubarb |
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
topping: |
1 cup quick-cooking oats |
1 cup packed brown sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/2 cup cold butter |
whipped cream, optional |
Directions:
1. In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish.
2. For topping, in a large bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
3. 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.
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