Blueberry Rhubarb Crumble
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. You can also drizzle a little flavored coffee creamer on top instead of the whipped topping.
6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup granulated (white) 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
Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.
In a large bowl, combine the blueberries, rhubarb, sugar and flour. Transfer to prepared 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 for 45 to 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.
Preparation Time: 15 minutes
Bake Time: 55 minutes
Cool Time: 10 minutes
This (and cobblers) 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 to 20 minutes longer or until topping is golden brown.
Amount per serving (calculated without whipped cream): Calories 305, Fat 8 g (Saturated Fat 5 g), Cholesterol 20 mg, Sodium 64 mg, Carbohydrate 58 g, Fiber 3 g, Protein 3 g.
Recipe Courtesy Of
Nancy Sousley, Lafayette, Indiana