Blueberry & Rhubarb Crisp
This easy to make blueberry and rhubarb crisp with oats crumble topping baked in the oven is the ultimate comfort food. A hint of cinnamon and lemon brings all the flavours together and makes this a great comfort food. Great for pudding, an afternoon snack or even a breakfast!
Ingredients
Topping
- 1/2 cup plain flour all purpose flour
- 1/2 cup breakfast oats rolled or large oats
- 1/3 cup sugar up to 1/2 cup if you want the topping to be sweeter
- 1/2 cup unsalted butter melted
- pinch of salt
Filling
- 2 cups rhubarb cut in small chunks (1cm)
- 2 cups blueberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon grind optional
- 1/2 cup sugar or little more depends on your taste
- 1 teaspoon mixed spice or cinnamon
- 2 tablespoons water or orange juice
Instructions
- To make the topping, mix together the flour, oats, a pinch of salt and sugar.
- Add the melted butter and work it into the flour mixture to create a crumble.
- In another bowl mix together the rhubarb, blueberries, lemon juice, lemon grind, mixed spice (or cinnamon) and water.
- Scoop the filling into the baking dish
- Sprinkle topping over the filling mixture evenly and pat down gently.
- Bake at 180C (Gas mark 3) 350°F for 30 minutes until the top is golden brown and the rhubarb is soft.
- Serve warm (or hot) as it is or with vanilla ice cream.
Notes
The nutritional value is for one portion - the recipe makes 4 large portions.
Nutrition
Calories: 584kcalCarbohydrates: 91gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 48mgPotassium: 308mgFiber: 6gSugar: 60gVitamin A: 813IUVitamin C: 14mgCalcium: 89mgIron: 5mg
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