Rhubarb Blueberry Crisp Recipes

Steps:

• Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish., 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 until filling is bubbly and topping is golden brown, 40-45 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.

Steps:

• Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
• In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
• Sprinkle topping over mixture.
• Bake at 350°F for 30 minutes.

Steps:

• In a 2-qt. microwave-safe dish, combine the rhubarb, sugar and flour. Cover and microwave on high for 3 minutes; stir. Add pie filling., In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture is crumbly; sprinkle over filling. Cover and cook 4-5 minutes longer or until bubbly and rhubarb is tender. Serve warm.

Steps:

• In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet. Set aside.
• In large bowl, mix brown sugar, flour, lemon peel, cinnamon and nutmeg. Stir in rhubarb and blueberries. Spoon into baking dish. Sprinkle with crushed cereal and pecans.
• Bake 30 to 40 minutes or until rhubarb is tender when pierced with a fork. Let stand 30 minutes before serving.

Steps:

• Preheat oven to 375°F. and butter a 2-quart shallow baking dish.
• In a bowl stir together sugar and flour. Trim rhubarb and cut enough of stalks into 1/2-inch pieces to measure 2 cups. Add rhubarb and blueberries to sugar mixture, tossing well, and spread mixture in baking dish.
• Make topping:
• Finely chop pistachios. In a bowl whisk together flour and sugars. Cut butter into 1/2-inch cubes and with your fingers or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add pistachios and toss well.
• Squeeze a handful of topping together and coarsely crumble in chunks over filling. Squeeze and evenly crumble remaining topping over filling in same manner. Bake crisp in upper third of oven until filling is bubbling and topping is crisp and golden, about 50 minutes.
• Serve crisp warm or at room temperature.